Blueberry reduction. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart. Beef - It really does taste great with beef.

This blueberry reduction is a great go-to recipe for when you want to add a little extra depth to a dish. It's extremely simple and goes well on most any protein. I've used it to top chicken, pork, and turkey for some extra flavor. You can cook Blueberry reduction using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Blueberry reduction

Prepare 1 cup of blueberries.
It's 1/2 cup of sugar.
Prepare 5 oz of vodka.
You need 6 oz of water.

The combination of blueberries and red wine make for a great rustic savory sauce. In a small saucepan, combine the sugar, cornstarch and salt. Gradually whisk in water until smooth. Add the blueberries, lemon juice and zest; bring to a boil over medium heat, stirring constantly.

Blueberry reduction step by step

Place sugar blueberries water and 4 oz of vodka in mixing bowl.
Bring to a gentle boil stirring often when reduced to 1/2 about the consistency of jam turn off heat add last oz of vodka..
Let vodka simmer off while cooling. Serve with your dish enjoy..

Combine the blueberries and vanilla sugar in a large heavy saucepan. The fruitiness of the blueberry sauce works great with the rich, crisp duck skin. Serve with asparagus, broccolini or green beans drizzled with olive oil, or use the extra rendered duck fat on the. Ice cream, cakes (like this Blueberry Lemon Cheesecake Cake), crepes, scones, or on a simple piece of toast replacing jam. The best part about a good blueberry sauce (or syrup) besides the incredible flavour, is that it can be made any time of year with either fresh or frozen berries.