Made with fresh or frozen blueberries, this homemade sauce is a tasty alternative to the classic maple syrup pancake topping. It also is great for spooning atop yogurt, biscuits, pound cake, or ice cream.
Ingredients
- 2 1/2 cups fresh or individually frozen blueberries (not in juice)
- 1/3 cup sugar
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
Instructions
- Combine the blueberries, sugar, and 1/4 cup of the orange juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.
- While the berries heat, blend the cornstarch into the remaining orange juice, using the back of a spoon to dissolve any lumps.
- Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.
- Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups.
