Sweet Base Fruit Sauce
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This Wild Blueberry Sweet Base Fruit Sauce can be served with pancakes, waffles or french toast to avoid the sticky syrup. It can also go into Wild Blueberry Bars or a vegetarian Wild Blueberry Fool with tofu, almost a cross between a dip and a smoothie. It’s another easy way to incorporate Wild Blueberries into a variety of school food favorites with minimal prep time that delivers maximum great taste.See other recipes you can make with this Sweet Base Fruit Sauce »
Select Recipe Size:
Serving size:
2 oz.
Component Qualification:
¼ cup fruit
Nutrients per Servings:
See nutrition panel
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| Cornstarch | ⅓ cup | |
| Water | ⅓ cup | |
| Sugar | 2 cups | |
| Cinnamon | 1 tsp | |
| Salt | ½ tsp | |
| Wild Blueberries | 3 lbs. | 11 ¼ cups |
| Water | 1 ½ cups | |
| Vanilla extract | 1 tsp | |
| Lemon juice | 2 tsp |
- Mixing bowls
- Whisk
- Measuring spoons, cups, scale
- Heavy sauce pan
- Spatula
- #16 scoop to portion
| Ingredients | Weight | Measure |
|---|---|---|
| Cornstarch | ⅔ cup | |
| Water | ⅔ cup | |
| Sugar | 4 cups | |
| Cinnamon | 2 tsp | |
| Salt | 1 tsp | |
| Wild Blueberries | 6 lbs. | 22 ½ cups (1.4 gal) |
| Water | 3 cups | |
| Vanilla extract | 2 tsp | |
| Lemon juice | 4 tsp |
- Mixing bowls
- Whisk
- Measuring spoons, cups, scale
- Heavy sauce pan
- Spatula
- #16 scoop to portion
| Ingredients | Weight | Measure |
|---|---|---|
| Cornstarch | 1 ⅓ cup | |
| Water | 1 ⅓ cup | |
| Sugar | 8 cups | |
| Cinnamon | 4 tsp | |
| Salt | 2 tsp | |
| Wild Blueberries | 12 lbs. | 45 cups (2.8 gal) |
| Water | 6 cups | |
| Vanilla extract | 4 tsp | |
| Lemon juice | 8 tsp |
- Mixing bowls
- Whisk
- Measuring spoons, cups, scale
- Heavy sauce pan
- Spatula
- #16 scoop to portion
Directions
1.Mix water and cornstarch to make slurry.
2.Place sugar, cinnamon, salt, and remaining water and slurry into sauce pot — stir until smooth.
3.Stir in the wild blueberries. Simmer until the mixture thickens. Reduce heat, add in vanilla extract and lemon juice, and mix well. Taste and adjust seasoning.
Critical Control Points for Food Safety:
Heat sauce to 135'F and hold hot until service. Cool to <70'F in 2 hours; cool to <40 within 4 more hours. Hold cold at <40'F until service for additional products for a maximum of 5 days.
