Homemade Blueberry Sauce
Overview
The anthocyanins in blueberries can promote the regeneration of rhodopsin in retinal cells, prevent severe myopia and retinal detachment, and improve vision. It not only has good nutritional and health care effects, but also has functions such as preventing brain nerve aging, strengthening the heart, fighting cancer, softening blood vessels, and enhancing human immunity.
Tags
Ingredients
Steps
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Prepare a pound of blueberries (500g). Because the blueberries you bought taste a bit astringent, you can make it into a sauce. You can dip it into bread or cakes in the morning.
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Wash the blueberries with flour (washing with flour can remove the white frost on the blueberries)
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Wash the blueberries with flour (washing with flour can remove the white frost on the blueberries)
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Beat the blueberries into a pulp (it’s more difficult to crush them with a spoon, so I choose a blender to crush them, which is more convenient)
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Beat the blueberries into a pulp (it’s more difficult to crush them with a spoon, so I choose a blender to crush them, which is more convenient)
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Prepare some honey (if there is no honey, you can use white sugar instead, I personally like honey, it tastes better) because I don’t have lemons at home, so I didn’t add it. If you have lemon juice, add some lemon juice. On the one hand, it can add some sweet and sour taste. It mainly plays a natural antiseptic role and can extend the shelf life.
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Add honey and simmer until boiling, stirring constantly with a wooden spoon to avoid burning the bottom.
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Stir constantly while cooking until thickened and then turn off the heat.
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Boil until thick and pour out.
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After the blueberries are cooled, put them into a clean, water-free and oil-free sealed jar, seal and store them in a refrigerator, and take them as you go.
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Finished product!
