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My review
Blueberry Topping
Ellen Wojdyla
"My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended."
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Ingredients
20 m servings 390 calsOriginal recipe yields 8 servings (6 cups)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
- In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Nutrition Facts
Per Serving: 390 calories; 0.6 g fat; 100.5 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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Reviews
Read all reviews 912 Ratings
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Most helpful positive review
6/28/2004
Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.
Most helpful critical review
3/18/2009
I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though,...
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6/28/2004
Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.
6/5/2003
This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I...
2/27/2011
Very nice topping. Will use this recipe again. Mashed the berries but did not discard anything - goes against the grain to throw good food out and besides, we like a sauce with texture. Added ...
3/18/2009
I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though,...
8/15/2007
Did great needed a bit of cornstarch or arrowroot to thicken but a good mixture and procedure. Chef Robear
8/16/2010
As the person who posted this recipe, I've found, after some reviews, that you do need to add cornstarch to this recipe. I would say probably 1 tablespoon per cup of water. Thank you for the re...
11/7/2008
Excellent topping. I used strawberries instead and it turned out fabulous. I added some constarch, as others had suggested. We used it over pound cake and vanilla ice cream...YUM!