This is a rough recipe. Adjust more or less cornstarch and sugar to your liking of sauce consistency and sweetness. I like mine fairly sweet. Just remember it'll thicken up a lot when it cools and in the fridge. I like to put the stored sauce in the microwave and warm it up before topping my ice cream. OH YUM!
On to the recipe! It's so easy it's almost a non-recipe!
- about 1 quart 3 cups of fresh blueberries. I forgot to measure them. haha..sorry. But it was a little over half a 2 quart box from the farmer's market. Next time I'll measure exact and edit this for you. Or I'll try. I'm always tossing in a couple extra--just for good measure. Really.
- 1/2 cup of sugar
- 1 teaspoon vanilla
- 1 cup of water (or less if you want more berries and less sauce. I love extra saucey berries.)
- 2 1/2 teaspoons cornstarch
- 2 tablespoons water
So, babysit the berries, stirring more often as the berries and sugar come together.
After about 4-5 minutes or so, the sugar will have melted and the berries poppin' and juicin', and coming to a simmer. If they're getting too rowdy in the pan, turn the heat down a little so they don't burn.
Add the water, melt the cornstarch in the 2 tablespoons of water and add, while stirring, to the berries.
After the cornstarch, the sauce will be a little cloudy, but don't worry! It'll clear up in a minute or two.
Add more sugar at this point, if you like.
Try to resist adding too much cornstarch and water because it'll thicken up as it cools and after a night in the fridge, if you put too much in, it'll be like a blueberry jam. Which isn't bad either. Just put on toast or warm in microwave for a topping. :))
Simmer for about 10 minutes, then take off the heat and cool, stirring occasionally!