Blueberry Sauce
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Vegan, gluten-free
Blueberry Sauce
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- - 2 cups blueberries I used a mixture of fresh and frozen b/c frozen gives better colour
- - zest of 1 lemon
- - juice from 1 lemon strained
- - 1/3 cup sugar
- - 1 heaping tsp corn starch
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Instructions
- To make the blueberry sauce, mix together the blueberries, lemon zest and juice, 1/3 cup sugar in a small sauce pan over medium heat.
- Once the mixture starts to bubble, you'll see some liquid from the blueberries. Take about 1/4 cup of the juice and mix it with the corn starch to make a slurry, getting out all lumps. Quickly mix it back into the blueberry sauce.
- You should almost immediately see that sauce start to thicken. Remove from heat, give it a quick stir for good measure, and transfer to a jar (you can sterilize the jar and then can it, but I only made this one batch so I don't need to can it).
- Cut up some blueberries, and pour a little blueberry sauce on top.
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