Easy Blueberry Sauce
Beautiful and healthier alternative to maple syrup to top pancakes and waffles.
Servings: 2 cups
Ingredients
- 3 cups blueberries fresh or frozen (if you have access to Costco, these are so good)
- 2 tablespoons sugar
- Zest of one lemon Meyer lemon is my favorite
- 2 tablespoons lemon juice about 1/2 lemon
- 2 teaspoons corn starch
- 1 teaspoon vanilla extract
Instructions
- Place all ingredients in a small sauce pan, mix well, bring to simmer, stirring often.
- Once the blueberries start popping, press them with a fork or potato masher until you like the consistency.
- Simmer for 5-10 minutes, until the sauce thickens slightly.
- Store in refrigerator for one week.
Notes
- You can add a bit of whey or kombucha to the cooled blueberry sauce, and leave it out at room temperature overnight before moving it to refrigerator.
- The taste doesn't change at all, but I'd like to think that it becomes somewhat probiotic. I wouldn't go much longer at room temperature than 12 hours, since berry sugars form alcohol pretty quickly when allowed to ferment.