Yield: About 1 1/4 cups, enough for 6 sundaes
Cooked blueberries give a deep, jam-like flavor, while fresh berries offer a refreshing "pop" in this tangy sauce.
Add the lemon zest to a small saucepan; set lemon juice aside.
Add 1 1/2 cups blueberries with sugar to the pan and cook over medium-high heat until most of the berries have popped and the juice has thickened a bit, 6 to 8 minutes. Remove from heat and stir in remaining 1/2 cup of berries and lemon juice.
Serve warm or at room temperature, or transfer to a container and refrigerate until ready for use. It will keep for up to 1 week.
Each serving: 70 cal, 0g fat (0g sat), 0mg chol, 0mg sodium, 19g carb, 1g fiber, 0g protein
Source: Recipe adapted from "Sweet Cream and Sugar Cones"
Sound Consumer, July 2012