Blueberry Sauce
Blueberry Sauce
Blueberry sauce is delicious served warm over ice cream, waffles, pancakes, french toast or crepes. It is also a simple addition to stir into yogurt.
Ingredients:
2 c. blueberries, fresh or frozen
3/4 c. orange juice
1/2 c. water
3/4 c. sugar
3 T cornstarch
1/4 c cold water
1/4 tsp almond extract
dash of ground cinnamon
Directions:
- In a saucepan combine blueberries, orange juice, 1/2 cup water and sugar until well blended. Heat over medium high heat, stirring gently, until it comes to a boil.
- In a small bowl or cup combine cornstarch with 1/4 cup cold water. Very carefully stir the cornstarch mixture into the blueberry mixture being careful not to breakup the blueberries. Gently simmer about three or four minutes until mixture thickens and can coat the back of a spoon. Remove blueberry sauce from heat and stir in almond extract and cinnamon.
- If mixture is too thick, stir in a little water until it reaches the desired consistency.
- Serve immediately or store in refrigerator for a day or two. This sauce actually gets better as it sits and the flavors have a chance to blend.
Blueberry sauce is a wonderful topping for ice cream, crepes, French toast, Belgian waffles, pancakes and much more. It also makes a delicious addition to homemade yogurt! Try some of our other fruit topping recipes, such as strawberry sauce or apple topping.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Microformatting by hRecipe.
Cooking Blueberries
Cornstarch Slurry
Blueberry Sauce