Have you ever bought fruit and forgot about it on a fridge shelve? Well, I do this quite often assuming that we are going to eat it fresh, but well, it does not always happen and the fruit gets to spoil. A good way to save them and keep them longer is turning the fruit into sauce. Today I have made blueberry sauce, cooked the same way like the Strawberry Sauce just replacing the strawberries with blueberries. The result was a delicious sauce that we used on toast for breakfast. Not to mention the health benefits of blueberries, packed with antioxidants.
Prepared and Photographed by: Claudia Davis
Recipe Source: Adapted from Food.com
- 1 lb blueberries
- ¼ cup granulated sugar (depending on sweetness of berries)
- 1 teaspoon of cornstarch or fruit pectin
- juice of ½ lemon
- Combine ingredients in a medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes.
- Remove from heat and cool.
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