Prep 10 mins
Cook 10 mins
A tasty blueberry sauce made with honey instead of sugar. Excellent with crepes, pancakes, French toast, waffles, ice cream, cheesecake, sponge cake, or pound cake. I usually use bottled lemon juice because that is what I have available most of the time.
- 473.18 ml fresh blueberries or 473.18 ml frozen blueberries
- 118.29 ml water
- 78.07 ml honey
- 14.79 ml lemon juice
- 0.25 ml cinnamon (to taste)
- 0.25 ml nutmeg (optional)
- 9.85 ml cornstarch
- 29.58 ml water
- In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
- Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
- Mix cornstarch with the 2 Tablespoons water.
- Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
- Serve sauce warm or cold.
Perfect! I was a little concerned that the sauce would be too tart but it definitely wasn't. I made to serve over French Toast on Christmas morning. However, I would make this for an ice-cream topping, too.
We had this in crepes, over ice cream and used the rest in a smoothie mixture!! It is great ... I was a bit concerned because sometimes honey can overpower things but not with this sauce. We will make this again.
Oh, my, this is wonderful! Love the hint of spice. Served over ice cream. THX for posting. Made for My3Chefs 07.