Rate this recipe
0/5
(0 Votes)
Ingredients
- 6 tablespoons sugar
- 4 teaspoons cornstarch
- 4 teaspoons fresh lemon juice
- 1 cup water
- 2 1/2 cups fresh blueberries, divided
- 1 teaspoon finely grated lemon peel
Details
Preparation
Step 1
Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves.
Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher.
Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature.
DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using
You'll also love
- Disappearing Tenderloin 0/5 (0 Votes)
- Original Ranch Spinach Dip 0/5 (0 Votes)
- Orange-Champagne Sauce 0/5 (0 Votes)
- Baked Flounder Fillets in... 0/5 (0 Votes)
- Chocolate Strawberry Tree 0/5 (0 Votes)
- bread-nutty cranberry 0/5 (0 Votes)
- Lemon Jello Cheesecake 0/5 (0 Votes)
Review this recipe