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.
Finely grate the zest from the lemon into a small, nonreactive saucepan. Juice the lemon into a bowl and set aside.
Add 1 1/2 cups of blueberries and the sugar to the pan and cook over medium-high heat until most of the berries have popped and the juice they release has thickened a bit, 6 to 8 minutes. Remove from heat and stir in remaining 1/2 cup of berries and the 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, but it's best the same day it's made.
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
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