Monday, August 31, 2009

Fresh Blueberry Sauce

Ah, blueberries. Although available year round, we have about another month of peak blueberry season and I'm going to fully take advantage of it. I'm very lucky to live in a city that is abundant with farmer's markets and locally grown produce. When you choose to buy local food, you get more than just great-tasting, fresh food. Buying locally strengthens local economies, supports family farms, and promotes a sense of community. It's nice to be able to build relationships with the people who are growing the food that you put on your table each day. It's a win-win for all parties involved!

One of my favorite ways to use a pint of fresh blueberries is to whip up a sauce to smother my pancakes in. Every weekend, I treat myself to a lavish breakfast. It's a good way unwind from a hard-worked week. Below is my recipe for fresh blueberry sauce, to make your everyday pancake just a little bit sweeter. Adding lemon and/or cinnamon to blueberries actually enhances their flavor, so I've added both!

Fresh Blueberry Sauce:

4 cups blueberries
2/3 cup granulated sugar
2 tablespoons corn starch
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water

Combine all ingredients in a saucepan over medium heat. Stir until mixture begins to heat up and dissolve, then use a potato masher to crush blueberries and release their natural juices. Reduce heat and cook until almost boiling, and sauce is to the consistency of your liking (generally, if it coats the back of a spoon). Serve immediately.


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