- 4
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Ingredients
- 2-1/2 C water
- 1 C sugar
- 2 Tbl lemon juice
- 2 tsp cornstarch
- 4 C blueberries (about 4 half-pint containers)
- 1/4 C red currant jelly
Preparation
Step 1
Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch.
Add blueberries and jelly. Bring to boil, then reduce heat to med-low; simmer until slightly thickened and reduced to scant 4 cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
Can be made 4 days ahead. Cover and refrigerate. Rewarm sauce before serving is desired.