Blueberries are my favourite fruit.
I buy huge trays of them every summer. I made blueberry sauce with half of them and snap freeze the rest to get me through the long, wet winter.
The hot sauce goes great with pancakes, but is best with my Brioche French Toast which is a whole ‘nother story. I don’t like French Toast usually but my adapted Martha Stewart recipe French Toast is just divine and with the hot blueberry sauce over top is to die for.
I made it a couple of times from a highly rated allrecipes.com recipe.
I felt it tasted a little strange in a strangely medicinal sort of way, which I put down to the almond extract. So I changed it up a bit and it made a huge improvement. The rum makes it flavorful and make it feel rich and intense. And of course it’s glossy because of the corn starch. I have really terrible photos of the sauce, sorry!
- 2 cups fresh or frozen blueberries. It makes no difference to the sauce whichever you use.
- 1 ¼ cups orange juice
- Zest of one orange
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ cup cold water
- Pinch cinnamon
- tablespoon dark rum *the secret ingredient
- In a saucepan over medium heat, combine the blueberries, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the rum and cinnamon. Thin sauce with water if it is too thick for your liking.