Donna-Marie spent an afternoon blueberry picking at Berrylicious Farm near Woodstock, Ontario. While she will freeze most of them, this blueberry sauce will be on the breakfast menu in the coming days!
1/3 cup granulated sugar, plus more to taste
2 tsp cornstarch
2 1/4 cups fresh blueberries, divided
Zest of 1 lemon
Lemon juice to taste
Pinch kosher salt
1. In a small bowl, whisk together sugar and cornstarch; set aside.
2. In a medium saucepan, stir together 2 cups blueberries, lemon juice, lemon zest, salt, and cornstarch-sugar mixture; stir gently to combine. Set saucepan over medium heat and bring to a boil. Reduce heat to a simmer and cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Taste and adjust seasoning with sugar and lemon juice.
3. Pour the sauce into a fine-mesh strainer set over a bowl. Press sauce through mesh and discard seeds and skins. Add remaining 1/4 cup blueberries to the strained sauce and serve.
You can use this sauce in some of our favourite recipes including LEMON RICOTTA PANCAKES,
- Substitute blueberries with any of your favourite berries, such as strawberries, raspberries, or mixed berries.
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