June 22, 2011
Blueberry Sauce served at Parish house Inn, an Ann Arbor/Ypsilanti area bed and breakfast
Posted by: Martha Cleary
At the Parish House Inn we use this Blueberry Sauce to top pancakes and French toast while fresh blueberries are in season…..Enjoy!
Fresh Blueberry Sauce
2 cups granulated sugar
1 teaspoon cinnamon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups fresh blueberries
(can use frozen)
1. In a 1 quart saucepan, mix together sugar, cornstarch and cinnamon.
2. Add water and orange juice stirring to mix thoroughly. Cook over medium heat until thickened.
3. Add blueberries and simmer for 10 minutes, or until berries have burst, stirring occasionally.
You can add more water if the sauce becomes too thick.
4. Serve with pancakes and French Toast. Refrigerate leftover sauce.
Parish House Inn