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Sarah's
Blueberry Sauce Recipe
Makes
12 servings (about 1-1/2 cups) |
I love this sauce because
it can be made with frozen blueberries and it still tastes fresh. I serve
this with
Homemade Buttermilk
Pancakes or
Waffles,
with or without maple syrup ! |
 | 1 1/2 cups (12 ounces) fresh or frozen (do not thaw)
blueberries |
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| 1/2 to 1 cup water or orange juice |
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| 1/4 cup sugar |
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| 1 tablespoon fresh lemon juice |
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| 1-1/2 teaspoons cornstarch |
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- In a medium saucepan, whisk the water with the sugar and
cornstarch until the cornstarch dissolves. Bring to a boil over medium heat,
stirring often.
- Add in the lemon juice and lemon peel and stir. Add the
blueberries and stir for a few seconds (if using frozen blueberries, cook
until thawed, about 1 minute).
- For a thicker sauce, use 1/2 cup of water or juice. For a
thinner sauce use 1 cup. If the sauce is too thick after adding in the
blueberries, add in more liquid and stir for a few seconds to incorporate.
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday,
1999
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