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REC: Blueberry Wine Sauce

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1831 posts
Joined: Dec 10, 2005


Posted to Thread #29822 at 8:40 pm on Aug 27, 2017

* Exported from MasterCook *

Blueberry Wine Sauce

Recipe By :Bonni Brown/Epi
Serving Size : 6
Categories : Fruit Sauces
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Sugar
1 Tablespoon Cornstarch
1 Cup Dry White Wine
1 Tablespoon Fresh Lemon Juice
1 1/2 Cups Blueberries, Fresh Or Frozen

In a small saucepan, stir together the sugar and cornstarch; stir in wine and lemon juice. Cook, stirring constantly, over medium heat until mixture thickens, clears and comes to a boil.

Stir in blueberries and simmer, stirring, for 1 minute, or until at least half of the berries burst. Let cool, and refrigerate.

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Per Serving (excluding unknown items): 97 Calories; trace Fat (0.0% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Other Carbohydrates.

Suggested Wine: Fetzer Sundial Chardonnay

Serving Ideas : Use over pound cake, ice cream, or peach pie/clafoutis!

NOTES : If the berries don't show sign of wanting to burst, help them with a potato masher, or by smashing them against the sides of the pan with a spoon.

Every good dish deserves a good pot.

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