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Fresh Blueberry Sauce
in Diana's Recipe Book
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|Servings: Makes 3 cups sauce|
A tasty topping for pancakes, waffles, pound cake, cheesecakes, ice cream and so much more.
1 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup water
3 cups blueberries
Zest from one lemon
1 tablespoon lemon juice
Go through blueberries and remove any moldy, soft, or blemished berries. Remove any stems remaining on the blueberries. Place in a colander and gently swish in cold water to wash berries. Allow to drain.
In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water. Stir until mixture is smooth and then add the blueberries. Cook over medium heat until sauce becomes translucent and has thickened. If sauce is too thin, add 1/4 teaspoon of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 teaspoon at a time, until sauce is the desired thickness.
Remove from heat and add lemon zest and lemon juice to the sauce. Stir until well mixed. Allow the sauce to cool before storing in the refrigerator.
Makes 3 cups sauce.
|Date: June 23, 2007|