Blueberry Sauce

When you have an abundance of berries that may not keep well, preparing a sauce to serve over pancakes, ice cream, or other desserts makes good sense.  Cooking the berries will inhibit the growth of mould, as will the addition of sugar, acid, and alcohol. Half of the berries in this recipe will be puréed to make a smooth sauce, while the rest are left whole for a wonderful fresh texture. Some of the sauce may be frozen for later use.
Blueberry Sauce on Ginger Ice Cream

2 pints fresh blueberries (4 cups)

1/3 - ½ cup sugar

1 tsp cornstarch

2 tbls lemon juice

1-2 tbls lemon zest, optional

1 tbls vanilla extract

Wash and drain the berries; spread out on paper towels to dry.  Pick berries over, removing any stems and placing any over or under ripe berries in your food processor.  Puré a total of 2 cups of berries until smooth.

In a medium saucepan, combine sugar and cornstarch.  Add the lemon juice and the puréed berries. 

Cook over medium heat, stirring until the sauce clears, about 5 minutes.  Reduce heat and add the last 2 cups of berries; stir for another few minutes.
Blueberry Sauce on Pancakes

Remove from heat and allow sauce to cool.  Stir in vanilla extract or liqueur and transfer to storage containers, like wide-mouth canning jars. This sauce may be warmed for serving over pancakes, or served at room temperature.

Try our delicious Peach Sauce, too. . . .


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