This sauce is a good topping for pancakes, ice cream, lemon sherbet, and sponge cake. Use your imagination! (Gluten-free)Ingredients
1 pint wild blueberries
1/2 cup water
1/4 cup sugar
1 teaspoon lemon juice
2 teaspoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
In a small sauce pan, combine 1 cup of wild blueberries, 1/4 cup water, sugar, and lemon juice. Stir and bring to a boil. Turn down heat and simmer 8 to 10 minutes.
Mix the cornstarch into 1/4 cup water until dissolved and add to the wild blueberry mixture. Stir until thickened, then add the remaining cup of blueberries. Cook 3 minutes on low heat. Cool ten minutes. Stir in spices.
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