Blueberry Sauce For Pancakes And Waffles

1. 1

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

2. 2

   Sterilize the jars.

3. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

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