Blueberry Topping

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.

Step: 1

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.

Step: 2

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.

Per Serving: 390 calories; protein 1.3g; carbohydrates 100.5g; fat 0.6g; sodium 1.8mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .