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The Washington Post

Quick Maple-Blueberry Sauce

Quick Maple-Blueberry Sauce 1.000
Nov 21, 2004

To be used as a dipping sauce with Eggnog Bread Pudding Bites.


Servings: 1 cup
Ingredients
  • 1/2 cup maple syrup
  • 2 tablespoons water
  • 1/2 pint blueberries

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Directions

In a saute pan, bring the maple syrup and water to a boil. Add the blueberries and cook just until they start to burst, about 6 to 8 minutes. Remove from the heat; set aside to cool for at least 10 minutes.

Pour the blueberry mixture into a blender and process or just use the back of a fork to mash it. Strain the sauce, if desired, to make it smooth. Serve at room temperature.


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Recipe Source

Gale Gand, executive pastry chef at Tru in Chicago and host of the Food Network's "Sweet Dreams," also co-authored "Gale Gand's Short + Sweet: Quick Desserts With Eight Ingredients or Less" (Clarkson Potter, 2004).

Tested by The Washington Post.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8):: 65


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 3mg 0%

Total Carbohydrates: 17g 6%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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