I love fresh fruit and it’s sorta depressing when Summer is over since the veggies & fruit won’t be as fresh. The good news is that I try to freeze & preserve as much as I can through the summer so that I can still enjoy these goodies even in the Winter.
By freezing these blueberries they are just as good as the day I froze them & full of all the health benefits they offer, now while I can’t eat them raw (I mean I guess I could), I’d rather incorporate them into “unhealthier” things! This blueberry sauce is one of those things I love making.
It’s easy to make & is super quick. Once it’s cooled down you can spread it over pancakes my personal favorite, or a sweet treat like vanilla ice cream.
The only downfall is that you have to eat it within a week or so, once it starts congealing or thickening up it’s not much of a sauce anymore. It’d make a great gift for friends & family this Christmas, make breakfast for the family & surprise them with this delcious addition.
Blueberry Sauce
Course: Desserts, Recipes4
servings5
minutes10
minutes300
kcalIngredients
3 cups frozen or fresh blueberries
1 cup sugar
1 cup water
1 TBS lemon juice
1 TBs cornstarch
1/2 tsp vanilla extract
1/2 tsp cinnamon
Directions
- Place blueberries , water, sugar, and lemon juice in a small/medium sauce pan. Cook over medium heat, stirring constantly until it comes to a boil.
- In a small bowl mix the cornstarch with 1 TBS of water.
- Stir the cornstarch mixture in with the blueberry mixture. Simmer for 4-5 minutes until the sauce thickens.
- Take off heat stir in vanilla & cinnamon.
- Store in mason jars or an air tight container and store in fridge. Try to use withing a week or two.
Notes
- Fills about 4 half pint 8 oz mason jars
- Can cut recipe in half and will fill about 4 (4oz quarter pint jars)
- Try to use within a week or 2 of making it, or else it will start to congeal and it won’t much of a sauce.
- Serve over pancakes, ice cream or anything that sounds good with a delicious blueberry sauce.