That, my friends, is 20 POUNDS of fresh, organic blueberries. Oh. My. Stars. Have I mentioned recently how much I adore Maine? So brace yourselves, you’re about to be bombarded with blueberry recipes!!! I’ll start out with a simple sauce. Perfect for drizzling over (blueberry) pancakes, or (blueberry) ice cream, or (blueberry) lemonade, or (blueberry) cheesecake, or . . . well, you get the drift, right?
1 cup of water
1 cup of sugar
2 cups blueberries, rinsed and drained
a squeeze of lemon juice
1 tablespoon water
1/2 tablespoon cornstarch
In a medium pan, combine the water and sugar. Bring to a boil and cook until the sugar has dissolved.
Add the blueberries and lemon juice and reduce the heat to a simmer.
Cook, stirring occasionally, for 10 minutes or until the berries are soft and bursting.
Dissolve the cornstarch into the 1 tablespoon of water.
Add to the blueberry mixture and cook for about 3 minutes or until the sauce thickens.
Pour through a strainer into a medium bowl and cool thoroughly.
Your syrup should keep, well, probably indefinitely, but at least for three weeks! *wink*