I've made variations of berry sauces a thousand times, but I have yet to post a recipe for one on here for you boys. This blueberry sauce was made for Jonas's birthday crêpe dessert, but it's delicious on pancakes and warmed on top of vanilla ice cream as well.
Use this base recipe for any berry sauce. If you use raspberries, blackberries or the like, you may want to decrease the water to 1/2-3/4 cup as they really cook down.
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup water +more for thickening
1/2 cup granulated sugar
2-4 T. Fresh squeezed lemon juice
2 heaping T. cornstarch
DIRECTIONS
Place the blueberries, cup of water, sugar, and lemon juice into a sauce pan over medium-low heat. Bring up to a simmer and allow to cook until the blueberries have burst and you have a bright, purple sauce, approximately 12 minutes, stirring frequently. Make the thickening agent by using a fork to mix the cornstarch with enough cold water (a couple of tablespoons) so that it looks like glue. Stir it into the blueberries and bring back up to a simmer, stirring constantly. Remove from heat and allow the sauce to come to room temperature (that's when it will thicken up).
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