Blueberry Sauce
1/2 cup sugar
1 Tablespoon of cornstarch
1/2 teaspoon of cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup water
2 cups fresh or frozen blueberries
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water
until smooth. Bring to a boil, cook and stir for 1 minute or until thickened. Stir in blueberries and
return to a boil. Reduce heat. Cook and stir for 5 minutes. Yield - 1 3/4 cups
Great on almost anything - ice cream, cake, waffles, pancakes, etc.
Shared by Carolyn Wolbers
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