How To make Blueberry Sauce
1 c Unsweetened pineapple juice
4 ts Cornstarch
1 c Blueberries; thawed or fresh
Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place the juice in a saucepan with the cornstarch. Cook, stirring until thickened. Add the blueberries. Heat through. Serve warm. 66 calories, 0.2 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
How To make Blueberry Sauce's Videos
BLUEBERRY SAUCE | How to make Blueberry sauce for cheesecake | Blueberry Topping
This recipe is very simple & easy to make. I like the result. Its not too sweet and thick. You can always adjust the sweetness if the blueberries are sour. Hope you like watching the video.???? Also, Thanks for watching and don’t forget to ????like, ????share, tap ????subscribe and the bell???? button to be notified on my next YT video!????????
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Blueberry Bourbon BBQ Sauce
This Blueberry Bourbon BBQ sauce will soon be your go-to for ribs. I paired it with a slab last weekend and it was wildly delicious. The copious amount of vinegar lends itself nicely to fatty pork. The sweet jamminess of the blueberries with the heat from the peppers comes together to make this bbq sauce out of this world.
FOR COMPLETE RECIPE:
INGREDIENTS:
1 lb. fresh blueberries, picked over
1 cup ketchup
1/2 cup brown sugar
1/2 - 3/4 cup apple cider vinegar
1/2 cup bourbon
1 small red onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon crushed red pepper
1 tablespoon canola oil
2 small or 1 large bay leaf
DIRECTIONS:
Heat canola oil over medium heat and sauté onions and garlic until translucent and fragrant. Combine everything in a large pot and cook down for approximately 30 minutes, until thickened and syrupy.
Remove bay leaves and let cool slightly.
Transfer to a blender and purée until smooth.
Store in airtight container in refrigerator.
Reverse Seared Backstrap w/ Blueberry Bourbon Sauce | Reverse Sear Venison Backstrap Recipe
The absolute best way to cook your venison backstrap is to reverse sear it. Reverse seared venison backstrap is first slow cooked in an oven (or smoker) until it's about 15 degrees below your desired target temperature, then it's finished with a high heat sear in a pan to form a nice outer crust. This method is a far simpler way to hit your target temp without accidentally overcooking the meat. Also, the reverse searing method dries out the surface of the meat in the oven, creating a thin outer coating that’s perfect for quick searing on a hot surface and ensures a golden brown crust. Add a delicious blueberry bourbon pan sauce to the mix, and you've got one of the tastiest ways to enjoy your deer meat out there.
Long story short, watch the video, follow the recipe, and tell me how it turns out for you!
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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (frozen or fresh, either fine)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)
Supplies:
Metal Wire Rack (Amazon Affiliate Link: )
Baking Pan (Amazon Affiliate Link: )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: )
Small sauce pan (Amazon Affiliate Link: )
Instant Read Thermometer (Amazon Affiliate Link: )
The good folks at Musket Powder Seasoning have offered me a discount code I can pass on to my viewers!
If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. I highly suggest checking out their black label for venison.
Use Discount Code: TEXAN10 and receive 10% off your entire order!
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Easy Blueberry Sauce | Homemade Topping for Waffles, Pancakes, Crepes
This is a super-easy recipe for a delicious blueberry sauce. This sauce is perfect for topping Pancakes, Crepes, Waffles, Pies, and even Ice-Cream!
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Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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Blueberry Compote at home | Eateries Crush