Fresh Blueberry Sauce

We are in blueberry season—YAY!! I used some to make this simple, thick, luscious sauce. The orange juice doesn’t make it taste like oranges, it just gives it a little brightness. You can use this make-ahead sauce over pancakes or waffles, over ice cream, mixed into yogurt, whatever. My favorite way to eat it is to take a slice of angel food cake, put a scoop or two of lemon ice cream or sorbet (Halo Top® Lemon Cake Ice Cream is ideal) and then top with the sauce. Easy, light and certainly dinner guest worthy.

Ingredients:

¼ cup water

2 Tablespoons cornstarch

3 cups fresh blueberries

½ cup orange juice

¾ cup water

½ cup sugar

1 teaspoon vanilla

Directions: Mix the ¼ cup water and the cornstarch together in a cup. Set aside.

Put 1 cup of the fresh blueberries in a small bowl and set aside.

In a large saucepan, combine the remaining 2 cups of blueberries, orange juice, water and sugar. Bring to a boil and cook for 3 minutes. Add the cornstarch slurry and reduce the heat to low. Cook for about 7 minutes or until the sauce is thick. Remove from the heat and add the reserved 1 cup of blueberries and the vanilla. Let cool to room temperature and then refrigerate until ready to serve.