Blueberry Sauce

1. 1

   Mix blueberries and sugar in a large non-reactive bowl. Mash berries with a potato masher a little bit to help them release some juice and leave them overnight.

2. 2

   Sterilize jars.

3. 3

   Take some of the lemon juice and place it in a small bowl. Add cornstarch and mix well until you have a paste.

4. 4

   Place berries in a larger pan, add lemon juice and zest and bring everything to a boil. As soon as it starts to boil, add the cornstarch paste and mix very well to avoid clumps. Lower heat and let cook for about 10 minutes.

5. 5

   Pour sauce into sterilized jars, leaving 1 cm (0.4 inches) headspace. Place lids on the jars and leave to cool. Store in the cellar or a dark, cool place.

* Per serving · 4 servings · Values may vary.

No additional tips available.