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Sauce: Blueberry Sauce

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"The intense color and flavor of blueberries make them a natural for use in sauces and as a garnish. This easy-to-assemble sauce can be served hot, warm, or cold, and on anything from pound cake to custards to pancakes.

List of Ingredients

¼ cup sugar
2 tablespoons cornstarch
2 cups fresh or frozen blueberries
¼ cup crème de cassis liqueur
¼ cup fresh orange juice
Juice of 1 lemon, or to taste


Recipe

In a small bowl, stir together the sugar and cornstarch.

In a small, nonreactive saucepan over medium heat, combine the blueberries, liqueur, and orange juice. Cook, stirring constantly, until the blueberries begin to release their liquid, 2 to 3 minutes. Remove from the heat and stir in the cornstarch mixture. Return the pan to low heat and cook, stirring constantly, until the mixture thickens slightly and is no longer cloudy, 3 to 4 minutes.

Remove the sauce from the heat and stir in the lemon juice. To store, let cool completely, cover tightly, and refrigerate for up to 2 weeks.


Makes about 2â…“ cups