All Purpose Blueberry Sauce

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.

• Ready In: 20 mins
• Yields: 3 cups

Ingredients

• 2  cups fresh blueberries or 2  cups frozen blueberries
• 1⁄2 cup water
• 1⁄3 cup honey
• 1  tablespoon lemon juice
• 1  pinch cinnamon (to taste)
• 1  pinch nutmeg (optional)
• 2  teaspoons cornstarch
• 2  tablespoons water

Directions

1. In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
2. Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
3. Mix cornstarch with the 2 Tablespoons water.
4. Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
5. Serve sauce warm or cold.