Best Blueberry Maple Sauce Recipes

BLUEBERRY-MAPLE SYRUP SAUCE

Steps:

• Wash and stem blueberries.
• Place in a deep saucepan and crush.
• Cook over medium heat for 5 minutes.
• Remove from heat and add maple syrup.
• Return to medium heat and cook till thoroughly mixed.
• Remove from heat and serve while hot.
• Good topping for pancakes and ice cream.

BLUEBERRY MAPLE BBQ SAUCE

Steps:

• n a skillet heat olive oil over medium heat. Add onion; cook and stir 5 minutes. Add jalapeno pepper and garlic; cook and stir 1 minute. Remove from heat. Stir in bourbon. Return to heat; bring to boiling. Meanwhile, in a bowl use a potato masher to slightly mast blueberries. Stir blueberries, ketchup, maple syrup, cider vinegar, nutmeg and allspice into skillet. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until thickened. Transfer to a blender. Cover; blend until smooth.

MAPLE BLUEBERRY BBQ SAUCE

Steps:

• 1. In skillet,heat oil over medium heat. Add red onion; cook and stir for 5 mins. Add jalapeno and garlic and cook, stirring for 1 min. Remove from heat to add bourbon and then return to heat and bring to boil.
• 2. While bourbon is coming to boil, slightly mash blueberries. Stir berries, ketchup, maple syrup, vinegar, and spices into the skillet. Bring to boil, reduce heat and simmer uncovered for 20 mins til thickened. Transfer to blender and blend til smooth.

CRISPY FRENCH TOAST FINGERS WITH BLUEBERRY MAPLE SAUCE

Steps:

• For the crispy French toast fingers: In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflakes mixture to a shallow bowl.
• In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
• Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflakes mixture gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
• For the blueberry maple sauce: In a medium saucepan, combine the blueberries, maple syrup, and orange juice. Bring the mixture to a gentle boil.
• Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
• Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth. Add more maple syrup to taste depending on the sweetness of the fruit.
• Serve the Crispy French Toast Fingers with the Blueberry Maple Sauce on the side for dipping, if desired.

BLUEBERRY MAPLE SAUCE

Steps:

• Combine blueberries, water, lemon juice and cinnamon stick in a 4-cup (1 L) microwavable bowl. Microwave, uncovered, on high (100%) for 5 minutes, stirring once. Stir in sugar and maple syrup. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved and mixture comes to a boil. Let cool.
• Discard cinnamon stick and store sauce in a tightly sealed container in refrigerator for up to 1 month.