BLUEBERRY SAUCE

Makes: 2 cups

Ingredients:

1 dry pint blueberries (about 3 cups)

1/3 cup sugar

4 teaspoons cornstarch

1/2 cup water

1 teaspoon freshly squeezed lemon juice

2 tablespoons Cassis or Kirshwasser liqueur

Procedure:

 Wash and dry the blueberries.

Combine the sugar and cornstarch together in a medium-size skillet.  Blend in the water, then the blueberries and lemon juice.  Mix gently to moisten the berries.  Cover the pan and cook over low heat, shaking the pan frequently, until the berries reach a slow boil.  DO NOT STIR or the berries will burst.  The berries are done when they are glazed and translucent.

Remove from the heat and drizzle the liqueur over the berries.  Empty into a glass container and cool to room temperature.

STORAGE:  Refrigerate this sauce, stored in a covered glass jar, for up to 7 days.  Reheat before serving.

Copyright @ 1998 by Carole Walter, CCP

   Copyright 2008

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