Blueberry Sauce
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 473.18 ml blueberries, fresh (frozen ok, but thaw them first)
- 118.29 ml sugar
- 118.29 ml water, divided
- 14.79 ml lemon juice
- 7.39 ml cornstarch
directions
- In a small sauce pan, heat blueberried, sugar, 1/3 cup of water, and lemon juice over med-high heat.
- Bring to boil.
- Cook until some berries burst, about 2 minutes.
- In a small bowl, combine remaining water and cornstarch, stir until smooth.
- Stir cornstarch mixture into the blueberries, a little at a time.
- Return mixture to a boil over med-high heat, reduce heat to med and cook the mixture until thickened and no longer cloudy, about 2 minutes.
- Serve warm.
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Reviews
-
Fabulous. I did double the cornstarch as I like my sauce thicker. It was nice over pancakes warm. I stored the extras in the refridgerator. We had it chilled over vanilla ice cream, which was great. Also, I stirred some into plain yogurt and made my own blueberry yogurt that was WAY better than anything you can get in the store. I'm sure this would be great over pound cake or biscuits also.
RECIPE SUBMITTED BY
<p>I'm a SAHM of 5, <span style=color: #ff6600;>Joshua</span> (9 mths), <span style=color: #cc99ff;>Olivia</span> (4), <span style=color: #339966;>Isaac</span> (14) and <span style=color: #ff99cc;>Brianna</span> (11) and my step-son <span style=color: #0000ff;>Dylan</span> (17). My DH works nights so often comes home to new dishes that I made after the kids go to bed. <br /> <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <br /> <br /><a href=http://s2.photobucket.com/albums/y41/samplepics/blinkies/siggies/?action=view&current=images1.jpg target=_blank><img src=http://i2.photobucket.com/albums/y41/samplepics/blinkies/siggies/images1.jpg border=0 alt=Photobucket /></a></p>