These are sauces we make to pour over pancakes or French toast. They would also make exceptional ice cream toppings!
Hot Blueberry Sauce
1 Pint of blueberries
Zest and juice of a large orange
1/4 cup granulated sugar
2 Shakes of cinnamon
1 Teaspoon almond extract
Put all ingredients in a medium sauce pan and boil on med-high flame stirring occasionally for about 15 minutes, you will see the blueberries pop and it will quickly change from a pile of blueberries into a sauce (reminds me of how quickly cranberries turn into a sauce after adding sugar and applying heat). Serve once it looks like a chunky sauce, if your kids are really picky you can push it through a fine mesh sieve to take out the chunks (but the skins are a good source of fiber)
Cut the hulls off of 8 strawberries and put them into a mini prep Cuisinart or into a blender. Add 2 tablespoons confectioners’ sugar, pinch of salt and the juice of a lemon. Pulse until a sauce is formed.
My son made this today and used apple juice instead of lemon and threw in a handful of cleaned raspberries and a little bit of strawberry jelly. It came out great! Another time my son added a few frozen cherries and raspberries….still amazing!
Tip: Sauces are a great way for the kids to experiment with new flavor combinations.
Toast 1 /4 cup of chopped pecans in a 350 degree oven for 3-4 minutes. Once you can smell the pecan flavor they are done, don’t overcook them. Warm up a half cup of pure maple syrup in a small sauce pan and add the nuts, just warm them through for 5 minutes and add a pinch of freshly ground salt. This also would work nicely with chopped walnuts.
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