Blueberry Sauce
Yield:
Prep Time:
Cook Time:
Special Equipment:
Ingredients
2 cups (about 1 pint) fresh or frozen blueberries
½ cup granulated sugar (adjust based on the sweetness of your berries)
½ cup water
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch, dissolved in 2 Tablespoons cold water (this is called a "slurry")
½ teaspoon vanilla extract (optional, for added flavor)
Directions
Combine Ingredients (Except Slurry & Vanilla): In a medium saucepan, combine the blueberries, granulated sugar, ½ cup of water, and lemon juice.
Cook to a Simmer: Place the saucepan over medium heat. Stir the mixture occasionally until the sugar dissolves and the liquid comes to a gentle simmer. Continue to cook for about 5 minutes, allowing the berries to soften and release their juices. Gently mash about half of the berries with a spoon or fork for a thicker, more rustic sauce, or leave them whole for a lighter texture.
Thicken the Sauce: Give the cornstarch slurry a quick stir (cornstarch settles quickly), and then slowly pour it into the simmering blueberry mixture while stirring constantly.
Simmer to Thicken: Bring the mixture back to a simmer and cook for about 1 minute, stirring gently, until the sauce has thickened and coats the back of a spoon. The sauce will continue to thicken slightly as it cools.
Finish and Cool: Remove the saucepan from the heat. If using, stir in the vanilla extract. Allow the sauce to cool completely before serving, or serve warm over pancakes or ice cream!
