Serve this cinnamon-scented blueberry sauce over ice cream or pound cake.
1/2 cup water*
1/3 cup granulated sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 1/2 cups blueberries, fresh or slightly thawed if frozen
1/2 teaspoon vanilla extract
- In a medium saucepan combine water, sugar, cornstarch, salt and cinnamon. Bring to a boil over medium-high heat, stirring constantly; cook and stir about 1 minute longer.
- Stir in blueberries; cook about 1 minute.
- Remove from heat and stir in vanilla.
- Transfer to a serving bowl; allow to cool slightly at room temperature. Chill in at least one hour before serving. Store unused portion in tightly covered container in refrigerator.
Makes 2 1/2 cups.
*If using frozen blueberries reduce water to 1/3 cup.