Blueberry Maple Sauce

By maredan

Ingredients

• 2 cups (500 mL) fresh or frozen blueberries
• 1/2 cup (125 mL) pomegranate or cranberry juice
• 2 tbsp (25 mL) maple syrup or honey
• 1 tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) ground cinnamon
• 1 tbsp (15 mL) cornstarch
• 2 tbsp (25 mL) cold water

Preparation

Step 1

1.

Place blueberries, pomegranate juice, maple syrup, lemon juice and cinnamon in a saucepan and bring to a boil. Reduce heat and cook gently for 5 minutes, until blueberries soften.
2.

Meanwhile, combine cornstarch with cold water in a small bowl; mix until smooth.
3.

Stir cornstarch mixture into blueberries and cook another minute, just until thickened.





Makes 1½ cups (375 mL).