Best Blueberry Orange Sauce Recipes

BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
• Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
• Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
• Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.

BLUEBERRY-ORANGE PANCAKES WITH BLUEBERRY-ORANGE SAUCE

Steps:

• In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.
• Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.

BLUEBERRY ORANGE SAUCE

Steps:

• In a saucepan combine the cornstarch and sugar.
• Add the water, orange juice and blueberries.
• Stirring gently, bring the mixture to a boil and then simmer for about 10 minutes.
• Cool slightly; serve over french toast or pancakes and waffles.

ORANGE BLUEBERRY SAUCE

Steps:

• In a large saucepan, combine the sugar, orange juice and orange zest; stir until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes. Combine cornstarch and water until smooth; stir into berry mixture. Add the cinnamon and remaining blueberries., Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm or chilled over ice cream. Refrigerate leftovers.

BLUEBERRY NAPOLEON WITH ORANGE-BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the orange peel and sugar. Place a sheet of phyllo dough on a parchment-covered baking sheet. Brush the phyllo with melted butter. Cover with another sheet of phyllo dough and brush it with butter. Repeat until all sheets are layered. Be sure to keep the phyllo sheets covered with a damp kitchen towel as you use them so they dont dry out. Bake for 15 minutes. Let cool.
• Combine the orange-flavored liqueur, 1/2 cup confectioners sugar, 1 tablespoon orange zest, and 3 cups blueberries in a large saucepan and place the pan over medium-low heat. Simmer for 15 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Strain.
• In a stand mixer, or using a hand held mixer, make the filling by blending together the cream cheese, sour cream, remaining orange zest, remaining confectioners' sugar, and ground coriander. When the filling is well-blended, gently stir in the blueberries.
• Cut the phyllo dough into 8 (4-inch) squares. Place a square of phyllo on each plate, and top with a dollop of filling; add another phyllo square, another dollop of filling, then top with blueberry sauce. Repeat the process to make 4 servings. Serve immediately.