Recipes

Summer’s Best Blueberry Sauce

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Summer's Best Blueberry Sauce

Summer's Best Blueberry Sauce

amanda

Equipment

  • - Food Processor (93670): High-powered food processor with blades and bowl, ideal for chopping fruits.

  • - Stainless Steel Strainer: Durable stainless steel strainer with large holes, perfect for straining out blueberry seeds.

  • - Electric Blender (BLACK+DECKER): Compact electric blender with 1800W motor, excellent for pureeing fruits and making sauces.

  • - Cuisinart Food Scraper (U215): Handhmuny food scraper with a serrated edge, designed to remove seeds and skins from fruits.

  • - Glass Measuring Cup (12-OUNCE): Clear glass measuring cup with measurement markings, useful for accurate ingredient measurements.

  • - Silicone Spatula (16 OZ): Heavy-duty silicone spatula with a flat edge, good for stirring and scraping foods.

  • - Hand Blender (KitchenAid): KitchenAid hand blender with multiple speed settings, great for sauces and purees.

  • - Stainless Steel Mixing Bowls (Set of 3): Set of stainless steel mixing bowls, ideal for preparation and serving.

  • - Wooden Spoon (Set of 5): Set of five wooden spoons, easy to clean and excellent for stirring sauces.

  • - Measuring Spoon (Set of 4): Set of four measuring spoons with various sizes, useful for accurate ingredient measurements.

  • - Digital Kitchen Scale (Cuisipro): Precision digital kitchen scale for accurate ingredient measurements.

Ingredients

  • 2 1/2 cups water

  • 1 cup sugar

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons cornstarch

  • 4 cups fresh blueberries (about four 1/2-pint containers)

  • 1/4 cup red currant jelly

Instructions

1

Instruction 1

Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant 4 cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
2

Instruction 2

Do ahead: Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.
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