Wild Blueberry Sauce

Make this and keep it in the fridge for whenever you need it.

When you finish it, make some more. 

One- wild blueberries are really good for you. (see Blueberries)

Two- You can use it with so many things

Blueberry Shortcake with Blueberry Scones (click on image to view recipe)

You can use it with Blueberry scones to make Blueberry Shortcake.

With the Lemon Ice Cream Pie.

Also on Panna cotta, Pork tenderloin, Lemon Cream Cheese Tart, with plain yogurt, over ice cream, over cake, pancakes, toast…

Wild blueberries are very expensive when you buy enough to make anything, but frozen ones are handy and easy to find and keep well, which is why they are much more economical.

And of course you can use cultivated blueberries, fresh or frozen, but I would suggest using organic if you can, since they have thin skins.

Wild blueberries on the left, and larger cultivated blueberries

How to Make Wild Blueberry Sauce

Prepare (wash) blueberries if you are using fresh.

1. In a small pot, combine the sugar, cornstarch and water.

Turn the heat on to medium high.

2. Add the blueberries and bring to a boil.

3. Turn the heat to medium low and let simmer until the cornstarch cooks.  It will look more clear rather than cloudy. 

4. Let simmer for about 5 minutes.

5. Remove from heat and stir in the lemon juice.

Cool and keep refrigerated, up to a week.  Not great for freezing because of the cornstarch.