Sometimes, you just need a little Blueberry Sauce. When you make pancakes or french toast and are bored with maple syrup-use blueberry sauce. When that vanilla ice cream looks bare and you need a change from hot fudge; when you want a change from orange or cherry sauce for duck (or chicken); and last but not least when you’re serving blintzes (homemade or bought), add blueberry sauce. I based this sauce on frozen blueberries so they’re readily available and sweet all year round. It takes just moments to make and is not too sweet. Enjoy!
By the way, for anyone shaking their head and wondering why I put blueberry sauce in a silver bowl, I’ll tell you. That bowl is the waste container from a silver service given to my parents as a wedding present over 75 years ago. After I was married, they gave it to me. The silver flatware is from a set that my Great Grandparents gave to my Grandparents. My Great Uncle had it and gave it to me at a Thanksgiving dinner. Somehow, memorializing family that are no longer here, brings me comfort. I believe they’d be happy that what they strived for after arriving on these shores from Hataivich is still in use.
Try this Blueberry Sauce with Ricotta and Cream Cheese Blintzes
Prep time: 5 minutes
Blueberry Sauce
By Published: September 12, 2016
Yield:
- 1 2/3 cups
Ingredients
- 1 15 ounce bag frozen blueberries defrosted
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch substitute potato starch on Passover
Equipment
- saucepan
- wooden spoon
Directions
- Pour defrosted blueberries into saucepan. Mix sugar, cinnamon and cornstarch together. Bring blueberries to a boil. Add sugar mixture and stir until sauce thickens somewhat. You want a relatively thick sauce that pours easily. Remove from heat and use immediately. If you prefer to store it: cool the blueberry sauce completely and place a sheet of plastic wrap directly on top of the sauce. Place in fridge until you need it.
