Serve this versatile sauce over ice cream or pound cake or with roasted or grilled chicken or pork.
1 (8-ounce) can crushed pineapple, drained
1/4 cup pineapple preserves
1 cup fresh or frozen blueberries
- In a small saucepan, over medium heat bring pineapple and preserves to a boil.
- Stir in blueberries; remove from heat. Spoon into a bowl.
- Serve at room temperature or chilled over ice cream, pound cake or cut up fruit.
Makes 1 1/2 cups.