Warm Blueberry Sauce

I have actually been making a lot of new things lately, but for whatever reason haven’t been posting about them. Today Candice came over for another food shoot, so, hopefully in the next couple of weeks I’ll have quite a few new posts for you guys. I’m really excited about everything we did today.

This is actually a recipe that I’ve made a few times. I think the magic of this sauce is that it goes really well with a dessert like pound cake or ice cream, but it  goes equally well with pancakes or waffles. In fact, I think it would be perfect with the Lemon Ricotta Pancakes. You can serve this sauce cold, but it’s infinitely better warm. The almond flavor adds a bit of a surprise. This is actually pretty similar to what my mom used to make to top cheesecake, but she served it cold. I wonder how a warm sauce would work on a cold cheesecake. I may have to investigate further!

I’m looking forward to all the things we have coming up. Next week is our Spring Break, and as of yet, we don’t have any plans. Maybe it’ll just be a week of me and 5 kids in the kitchen! What could go wrong there?!

p.s. It’s Christina’s son’s birthday today … Happy 10th Joshua!!

Warm Blueberry Sauce

Ingredients:

  • 2 c. blueberries, fresh or frozen
  • 1 c. water
  • 3/4 c. sugar
  • 1 tsp. almond flavoring
  • pinch of cinnamon
  • 3 Tbsp. cornstarch
  • 1/2 c. cold water

Instructions:

  1. Heat blueberries, 1 cup of water , sugar, almond and cinnamon in a saucepan over medium heat.
  2. While the blueberry mixture is heating up, mix the cornstarch with the 1/2 cup of cold water.
  3. Once the mixture begins to boil and the cornstarch mixture, it should begin to thicken right away.
  4. Lower the heat to the lowest setting and keep warm until you’re ready to serve.

 

 

Warm Blueberry Sauce
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Warm Blueberry Sauce
Ingredients
  • 2 c. blueberries, fresh or frozen
  • 1 c. water
  • ¾ c. sugar
  • 1 tsp. almond flavoring
  • pinch of cinnamon
  • 3 Tbsp. cornstarch
  • ½ c. cold water

Instructions
  1. Heat blueberries, 1 cup of water , sugar, almond and cinnamon in a saucepan over medium heat.
  2. While the blueberry mixture is heating up, mix the cornstarch with the ½ cup of cold water.
  3. Once the mixture begins to boil and the cornstarch mixture, it should begin to thicken right away.
  4. Lower the heat to the lowest setting and keep warm until you’re ready to serve.

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Leave your two cents

1 Comment

  1. This looks and sounds so so good! I think I might just eat it with a spoon, but ice cream sounds good too.

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