2 1/2 c fresh or individually frozen blueberries (not in juice)
1/3 c sugar
1/2 c orange juice
1 tbl cornstarch
2 tsp lemon juice
Combine blueberries, sugar, and 1/4 c of the OJ in a medium-sized saucepan. Warm the mixture over moderate heat, stirring occasionally. As the berries heat, blend the cornstarch into the remaing OJ, using the back of a spoon to dissolve any lumps. Increase the heat under the pan and bring sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for one minute, stirring constantly. Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5-10 minutes before serving (it will thicken as it cools).
Makes about 2 cups.
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