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Serve this cinnamon-scented blueberry sauce
over ice cream or pound cake.
Blueberry Sauce
- 1/2 cup water*
1/3 cup granulated sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 1/2 cups blueberries, fresh or slightly thawed if frozen
- 1/2 teaspoon vanilla extract
- In a medium saucepan combine water, sugar,
cornstarch, salt and cinnamon. Bring to a boil over medium-high
heat, stirring constantly; cook and stir about 1 minute longer.
- Stir in blueberries; cook about 1 minute.
- Remove from heat and stir in vanilla.
- Transfer to a serving bowl; allow to cool
slightly at room temperature. Chill in at least one hour before
serving. Store unused portion in tightly covered container in
refrigerator.
Makes 2 1/2 cups.
*If using frozen blueberries reduce water
to 1/3 cup.
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