Summer's Best Blueberry SauceGary Moss
Pancakes, ice cream, pound cake, fresh fruit—they all just got a little bit better.
Recipe information
Yield
Makes about 4 cups
Ingredients
2 1/2 cups water
1 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
4 cups fresh blueberries (about four 1/2-pint containers)
1/4 cup red currant jelly
Preparation
Step 1
Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant 4 cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
Step 2
Do ahead: Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.
