Oh, (blue)Baby!

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?

 

Blueberry Sauce

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*