- 1 cup frozen or fresh blueberries
- 1/4 cup cool tap water
- 2 teaspoons cornstarch
- 2 tablespoons apple or white grape
juice concentrate
- Dash nutmeg
- 1 tablespoon lemon juice
- Dash salt
First get out a quart-sized saucepan.
Measure in the water and cornstarch. Stir
until the cornstarch dissolves. Add the
blueberries, concentrated fruit juice,
nutmeg, lemon juice and salt. Cook and stir
the mixture over medium heat until it
thickens and boils. Let it boil for about a
minute. The sauce will be a beautiful purple
and taste delicious over pancakes. Makes 2
servings.
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