Blueberries are in season and available at great prices right now. I purchased a large basket of organic blueberries at a Natural foods grocery store. We enjoyed the berries this week for breakfast with our cereal, added some with a green salad and still had a good amount of berries left.
I wanted to preserve the berries before they started to get soft or moldy so I combined the berries with some lemon zest and juice and some organic sugar and came up with this versatile sauce recipe that we have used as a sauce on our smoked salmon and as a topping on single servings of vanilla ice cream for dessert.
This sauce would also work well as a topping over French toast, waffles or pancakes.
2 cups blueberries, remove stems,rinse, set aside
1/2 cup organic sugar
1/2 cup water
1 1/2 tbsp. lemon juice and 3 strips of lemon peel 1″ x 2″ (no white pith)
1 tbsp. cornstarch
1 tbsp. water (to mix with the cornstarch)
- Discard any under ripe small pinkish blueberries or overly ripe soft squishy blueberries.
- Rinse lemon and remove strips of lemon peel (1″ x 2″ pieces) from the yellow portion of the peel of 1/2 of a lemon.
- Add lemon peel and juice to a medium saucepan.
- Add blueberries and 1/2 cup of sugar and 1/2 cup of water to the saucepan.
- Heat the mixture for 5 – 10 minutes over medium heat, stirring as needed.
- Remove and discard the lemon peel.
- Combine cornstarch and 1 tbsp. of water, stir to make a slurry then add to the saucepan.
- Stir over medium/low heat for 2-3 minutes as the sauce thickens.
- Serve as desired. Shave some lemon peel over the sauce just before serving.
- Store leftovers in a covered dish in the fridge and use within a week.
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