Name: Summer's Best Blueberry Sauce
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

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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.

TagsSauce American Blueberry Berry Fruit Breakfast Brunch Dairy Free Gluten Free Nut Free Vegetarian 5 Ingredients or Fewer Make Ahead Simmer Summer Bon Appétit

Recipe notes

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