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Use this blueberry sauce on sponge cake or ice cream.
Ingredients:
- 1/3 cup sugar
- 1 teaspoon cornstarch
- 1 cup water
- Juice and zest of 1/2 lemon
- 1/2 cup red currant jelly
- 2 cups fresh blueberries
Preparation:
In a saucepan, combine sugar and cornstarch; stir in water and lemon juice. Bring to a boil over medium heat; reduce heat to medium low and add the currant jelly. Simmer for 5 minutes. Add blueberries and bring to a boil once again. Simmer over medium-low heat for 20 to 25 minutes, or until thick and syrupy. Makes about 2 cups of blueberry sauce.
Serve over pancakes or waffles, or as a sauce for ice cream, bread pudding, plain custard, cheesecake, pound cake, or dessert crepes. Just a few ideas!
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