Simple and Quick Blueberry Sauce

We always fix a big breakfast on the days my husband is off work. Today it was pancakes with blueberry syrup. I had frozen blueberries and just needed to find the right recipe. That proved to be a little harder than expected, so I improvised after reading several different recipes. I always use agave nectar rather than sugar, if possible, and all the recipes I found had either honey or sugar. Every recipe also called for orange juice, which we almost never have because we like the blueberry/pomegranate/cranberry 100% juice mixes, organic if we can find it. We always have that. So after a little cogitating, here is what I came up with. It was just enough for the two of us plus a little left over for ice cream topping or something equally yummy.

Simple and Quick Blueberry Sauce

Blueberry Sauce

1.5 cups frozen (or fresh) blueberries
2/3 cup cranberry/blueberry/blackberry 100% juice mix (divided)
3 tablespoons organic agave nectar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Mix the 1.5 c. blueberries, 1/3 c. juice (reserve 1/3 c.), and 3 T agave nectar in a small saucepan and bring to a boil, stirring occasionally. Mix the reserved 1/3 c. juice with 1 T cornstarch and 1 tsp vanilla extract and stir until the cornstarch is dissolved. Stir into blueberries and stir until sauce thickens. Serve warm over pancakes or waffles. It would also make a good topping for cheesecake, ice cream, pound cake--just about anything. Makes about 1.5 cups of sauce.

When I lived in Olympia, Wa, the landscaping in my yard included blueberry bushes. I would pick them, wash them, and freeze them whole on a cookie sheet, then put in a freezer bag or container and store in the freezer. I could easily measure out a cup as needed for cooking or snacking and those were bar none the best blueberries I've ever eaten. Edible landscaping is such a good idea!!