My favorite thing about summer is all the fresh fruit. I love being able to eat cherries, strawberries, peaches and blueberries everyday, never frozen, just fresh and delicious. But I also really love to cook and bake with all that fresh fruit too. So for this Blueberry Sauce, I was inspired by a recipe from an old New York Times cookbook and some amazing looking blueberries from the market.
And aren’t blueberries just so fetching? In addition to being full of antioxidants (and tons of other good stuff too), blueberries are great for baking but please don’t limit yourself to muffins my friends. Make this sauce and use it over ice cream or frozen yogurt, add it to your morning granola and yogurt or take a lead from Collin Murray and spread it on toast.
Blueberry Sauce (adapted from the 1961 edition of The New York Times Cookbook)
Makes about 1 ½ cups
¾ cup, plus 1 tablespoon water, separated
¼ cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon cornstarch
2 cups blueberries
In a small saucepan, bring ¾ cup water and sugar to a boil, stirring gently till the sugar has dissolved. Turn down the heat and add the lemon juice to the pan. In a small bowl, mix together the cornstarch and remaining water to make a slurry. Add the cornstarch mixture to the pot and allow to cook for one minute, stirring gently to ensure all the cornstarch is dissolved.
Add the blueberries to the mixture and using a wooden spoon, mash some of the blueberries on the side of the pan. Allow the sauce to cook for about five minutes or until the desired consistency and/or thickness is achieved. Serve warm or cool. Enjoy.