Blueberry Sauce

This is the recipe I used for the blueberry sauce on the Cheesecake Bites. I've used it to top sponge cake and make meringue mess too. It's yummy and versatile and one recipe I didn't really change when I found it on the internet.

Blueberry Sauce


makes 2 1/2 cups

2 cups blueberries, fresh or frozen
1 cup orange juice
1/4 cup water
3/4 cup sugar
1/4 cup water
3 Tbsp cornstarch
1/4 tsp almond extract
1/4 tsp ground cinnamon

In a small saucepan, combine blueberries, oj, water and sugar.
Over medium-low heat, bring the mix to a boil.
In a small bowl, mix the other 1/4 cup water and cornstarch together.
Whisk into the blueberry mix along with the almond and cinnamon.
Cook at a gentle boil until sauce coats the back of a spoon, about 2 minutes or until desired thickness.
Serve warm or cool depending on your dessert.
Keeps about a week in the fridge.

Enjoy!