We eat lots of blueberries in the summertime when we can get them at the “pick-your-own” farm. They are such delightful little blue orbs; sweet, juicy, and so healthy for us with their antioxidants. They make a fabulous snack right out of your hand–I do that while I pick, but I know you won’t tell on me. Good as they are in their natural state, something magical happens when you cook with them. The flavor changes completely and they release a vivid pink-purple juice. I just love the color.
If you’ve ever eaten a blueberry pie, you know what I mean. But when you have blueberry sauce on hand, you have dozens of uses for it, all of them so delicious.
So tag along with me while I make some blueberry sauce. The berries can be frozen or fresh. Isn’t that great? because when you run out in the middle of winter, you can make more with frozen berries. However, since this is prime time for fresh blueberries, I’m making it now. Be sure to make plenty, store it in sealed jars or well-sealed containers, and use it any of these ways:
- pour over vanilla ice cream
- use on waffles or pancakes
- swirl into yogurt
- top a cheesecake
- use as the filling in a layer cake
- spoon over fresh sliced peaches
- your own ideas…..
Recipe: FRESH BLUEBERRY SAUCE
Yield: makes about 2 1/2 – 3 cups
- 3 cups fresh blueberries
- 6 Tablespoons sugar
- 1 Tablespoon cornstarch
- 1/4 cup orange or lemon juice
1. Combine the blueberries and sugar in a saucepan over medium-high heat.
2. Dissolve the cornstarch in the orange or lemon juice in a small bowl, and whisk until smooth.
3. Cook the blueberry mixture, stirring occasionally, until the berries begin to release their juices.
4. Stir the cornstarch mixture into the blueberry mixture. Bring to a boil, then reduce the heat to a simmer and cook for 1 minute more. The mixture should thicken and bubble. Do not over cook.
5. Remove from the heat. Cover and chill. Store in tightly covered container in the refrigerator.
SOURCE: Preserving the Abundance, Hometown Cooking