Blueberry Sauce

Name: Blueberry Sauce
Yield: makes 1 cup (250 ml)
Ingredients: 2 cups (225 g) blueberries, fresh or frozen; 1/4 cup (50 g) sugar; 1 1/2 teaspoons cornstarch; 1 tablespoon cold water; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons kirsch

December 9, 2011

I’m a big fan of the all-American blueberry, and why not? They’re so easy to transform into a versatile sauce that’s equally at ease atop Philly-friendly Cheesecake Ice Cream (page 62) or alongside Hollywood–healthy Vanilla Frozen Yogurt (page 49). Or forge a Franco-American alliance by adding crème de cassis, the deep, dark black currant liqueur from Dijon (see the Variation at the end of the recipe).

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