Blueberry Sauce

By marck

Found it somewhere on the Internet -- not sure where anymore. I want to use this as the sauce in the bottom of the "Lime-Baked French Toast" in an attempt to do a blueberry version of the same thing.

Ingredients

• 3/4 - 1 C (150 - 200 grams) granulated white sugar
• 1/2 Tbsp (8 grams) cornstarch
• 1/8 tsp ground cinnamon (optional)
• 1/8 tsp salt
• 2/3 C (160 ml) water
• 1 lb (454 grams) or 3 cups of fresh blueberries, picked over
• 1/8 tsp pure vanilla extract (optional)
• Zest of 1 lemon
• 1 - 2 Tbsp lemon juice

Details

Servings 3

Preparation

Step 1

Place the sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth. Stir in the blueberries and place the saucepan over medium heat. Cook the sauce until the liquid thickens and becomes clear. (Some of the blueberries will break down but others will remain whole.) Taste to see if more sugar is needed and add more water if you want a thinner sauce.

Stir in the vanilla extract, if using, and the lemon zest and juice. Taste and add more lemon juice if needed.

Let cool and then cover and refrigerate.