We’ve had this wild blueberry sauce frequently over the last few months, spooning it over pancakes, waffles, and toast. It’s bursting with citrus (orange and lemon) and not syrup-y sweet. Just a touch of brown sugar cuts the tartness. (You’d probably want a sweeter sauce if you’re topping a cheesecake or other dessert.) It’s quick to make and keeps well in the fridge for over a week. And since it uses frozen blueberries (you can find the wild ones at Trader Joes or Whole Foods), it can be affordably made all year long!
*The puff pancake in the photo was good… but not “the one”. I’m still searching for the perfect puff pancake recipe. I’ll be sure to share it as soon as it’s found…
Citrus and Wild Blueberry Sauce
INGREDIENTS
2 cups frozen wild blueberries
1/2 cup orange juice (freshly squeezed is best)
2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1/2 tsp. orange zest
1/4 tsp. ground cinnamon
1/4 cup water
4 tsp. cornstarch
2 Tbsp. dark brown sugar
DIRECTIONS
1. Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon and orange zests and cinnamon; reduce the heat to low.
2. In a small bowl, whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture and the brown sugar to the blueberries and stir until thickened, several minutes. Remove from the heat and let rest 10 minutes before serving.
Makes 2 cups.
(Adapted from All Recipes)
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where has your blog been my whole life?! this looks amazing! um, everything on here looks amazing! totally following!