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Blueberry Sauce

Blueberry Sauce
19 June 2016

This sauce is very useful for desserts. It can be used for cheesecakes, cakes, cookies, and as a topping for ice cream. If you want the sauce to have a thicker consistency, you can add more cornstarch. Usually I double or quadruple this recipe, and store the sauce. It freezes well. I use the same recipe to make partridge berry sauce.

SHOPPING LIST: blueberries, cornstarch, lemon juice, nutmeg, salt, sugar


4 cups of fresh blueberries, 1/4 cup of cornstarch, 4 tbs. lemon juice, 1/2 tsp. nutmeg, dash of salt, 2 cup of sugar, 2 cup of boiling water.


In a saucepan, combine 2 cups of sugar, 1/4 cup of cornstarch, 1/2 tsp. nutmeg, and a dash of salt; gradually stir in 2 cup of boiling water.
Cook and stir until mixture thickens and boils; cook 2 minutes more.
Add 4 cups of fresh blueberries, return to boiling.
Remove from heat; stir in 4 tbs. lemon juice; cool.


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