We have finished eating our fresh blueberries that we picked. We still have 2 gallons frozen to use later. This sauce recipe can be made with fresh or frozen berries. I like to serve it over vanilla ice cream, or over fresh-sliced peaches, or as a topping with lemon pudding or lemon mousse.
Cinnamon-Blueberry Sauce
2 tbsp. sugar (this makes a rather sweet sauce; reduce it if you prefer a tarter flavor)
1 tsp. cornstarch
1 cup fresh or frozen blueberries
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
Blend sugar and cornstarch in saucepan. Stir in remaining ingredients. Cook, stirring constantly, until mixture boils. Reduce heat, simmer 5 minutes, stirring occasionally. Serve warm. You may want to let it cool down quite a bit before putting over ice cream so the ice cream doesn’t melt. Can be refrigerated and warmed up using the microwave.
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