As you may know, we have been using only locally sourced produce, meats, and dairy items as of January 1st. Thankfully, we froze several quarts of blueberries last summer, which have given us a taste of summer in the midst of a cold and blustery February. Of course, this summer we will need to freeze many more than several quarts, as those blueberries will be the only that we use once the berry picking season is over.
Some of those blueberries were quite useful yesterday, as we enjoyed cheesecake to celebrate our younger daughter’s 13th birthday. The birthday girl’s requested topping was chocolate sauce, which was a good choice for the kids. For the adults, chocolate isn’t that appealing, so I made a blueberry sauce with some of our frozen fruit.
This sauce is incredibly easy to make and can be served hot or cold. I have used it as a topping for french toast and waffles when warm and as a topping for ice cream and cheesecake when cold. What I always forget when making it is that this recipe makes a lot. Unless you are serving cheesecake or french toast to a group of eight that all will want blueberry sauce, I highly recommend making half a batch.
1 cup sugar
2 Tb. cornstarch
1 cup water
2 cups blueberries
In a small saucepot combine sugar and cornstarch. Add water and place over medium-high heat, and bring to a boil. Once boiling, add blueberries, and reduce heat to a simmer. Cook for approximately 10 minutes, or until sauce has thickened. Serve immediately, or allow to cool and then store in a refrigerator.