While we were on vacation in Colorado, we had the fortunate opportunity to try homemade plum sauce on pancakes. It was so good, and with thoughts on our minds of homemade recipes, and a gazillion blueberries in our freezer, we switched it up and made homemade blueberry sauce.
After searching the Internet for a recipe that uses less sugar, we came across this one on spoonful.com. We primarily wanted this for pancakes, but being a sauce, it can be stirred into yogurt, added to smoothies, drizzled over plain cheesecake, or poured over ice cream.
The only mistake we made in making this, was not doubling the recipe!
Ready to make your own blueberry sauce? Here ya go...
What you'll need
2 1/2 cups of fresh or individually frozen blueberries (not in juice)
1/3 cup sugar
1/2 cup orange juice
1 tablespoon cornstarch
2 teaspoons lemon juice
How to make it
1 Combine the blueberries, sugar, and 1/4 cup of the orange juice in a medium-size saucepan. Warm the mixture over low heat, stirring it occasionally and mashing up some of the blueberries.
2 While the berries heat, blend the remaining orange juice into the cornstarch (remember wet on dry and you won't have impossible lumps to deal with)
3 Increase the heat under the pan and bring sauce to a boil. Stir the cornstarch mixture again and then stir it into the blueberry sauce. Cook the sauce at a low boil for 1 minute, stirring constantly.
4 Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups
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