Comments on: Easy Blueberry Sauce

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 14 Feb 2022 21:23:33 +0000

In reply to Mitali.

We don’t see why not! Sounds yummy 😊

By: Mitali

Mitali — Fri, 11 Feb 2022 20:25:54 +0000

Can I use canned mango pulp for topping of mini cheese cakes?

By: Vivi

Vivi — Mon, 19 Apr 2021 19:55:48 +0000

In reply to Sam.

Thank you.

By: Sam

Sam — Mon, 19 Apr 2021 15:46:10 +0000

In reply to Vivi.

I think that could work here. 🙂

By: Vivi

Vivi — Fri, 16 Apr 2021 18:10:28 +0000

Can I use raspberries for this recipe instead of blueberries?

By: Sam

Sam — Mon, 29 Mar 2021 01:56:47 +0000

In reply to Tammy Keefer.

Hi Tammy! I actually have a strawberry sauce recipe. 🙂

By: Tammy Keefer

Tammy Keefer — Sat, 27 Mar 2021 17:55:07 +0000

I was wondering if you could use this recipe for strawberries? If so how many would you need and would you change the recipe? Thank you!

By: Sam

Sam — Tue, 16 Mar 2021 14:10:38 +0000

In reply to ANNA.

Thank you for sharing! 🙂

By: ANNA

ANNA — Fri, 05 Mar 2021 10:00:25 +0000

In reply to ANNA.

I mean cherries made like you did the blueberries. If they are thickened with starch

By: ANNA

ANNA — Fri, 05 Mar 2021 09:58:29 +0000

Hi Sam,

here in south germany, where I’m from, compote always means it’s made durable and not that thick. One buy a lot when it’s cheap and in season and preserve it in jars, like marmelade, but with whole or half fruits. I know it mostly with half plums (because we had a plum tree), then the sauce is somewhat like thicker tastier sugar water. We really love it! I don’ know exactly how to do it, but I think the fruits are put in jars and filled up with sugar water and spices, thenclosed with a twist-off. Then preserved in the oven.
Cherries made like that we call ligated or undone cherries (says the dictionary) in professionel bakery language.
Hope this little story from over the ocean helped you deciding what it’s called for you

By: Sugar Spun Run

Sugar Spun Run — Sat, 01 Aug 2020 02:44:02 +0000

In reply to Iris.

Hi, Iris! Unfortunately, I do not have experience with canning so I can not provide you with any personal recommendations. Hopefully, someone else who may have tried this will chime in. Sorry that I can not be of more help to you. I do hope that you enjoy the recipe. 🙂

By: Iris

Iris — Sat, 01 Aug 2020 00:31:01 +0000

Has anyone tried canning this recipe? Processing in a water bath?

By: Pam

Pam — Sun, 22 Mar 2020 23:20:23 +0000

Great recipe! Everyone loved it! Served it with angel food cake and it was delicious.

By: Sam

Sam — Wed, 18 Jul 2018 01:40:54 +0000

In reply to Michelle.

Ooh, I’m sorry Michelle but I have very little experience with using sugar substitutes, I am hoping someone else who knows more about this can chime in and help with this…

By: Sam

Sam — Wed, 18 Jul 2018 01:39:31 +0000

In reply to Barbara Cummins.

Yes, just allow it to cool completely before freezing. Enjoy! 🙂

By: Sam

Sam — Wed, 18 Jul 2018 01:35:01 +0000

In reply to Cathy.

Nope, just use from frozen. Enjoy! 🙂

By: Cathy

Cathy — Tue, 17 Jul 2018 02:41:04 +0000

When using frozen blueberries, do you thaw and drain off juice?

By: Barbara Cummins

Barbara Cummins — Mon, 16 Jul 2018 16:12:00 +0000

Can this be frozen also?

By: Michelle

Michelle — Mon, 16 Jul 2018 15:34:50 +0000

I know some will say hey it’s SUGAR spun run but I am cutting way back on sugar to lose weight. Any idea how I could substitute monk sugar and still get the consistency?