What do you do when you encounter large amounts of fruit at rock bottom prices, but you're on vacation and can't carry it around with you? Turn it into a delicious ice cream topping of course, and pawn it off on your family and friends. Don't worry, they will be forever grateful.
I've made this sauce a few times in the past couple weeks and am working on a way to somehow integrate this sauce into a cake. Of course that would require me not eating the entire batch, so needless to say it is a work in progress. It's excellent on pancakes, waffles, ice cream, yogurt, cocktails, a spoon, anything.
This sauce is a lot more tart than those you encounter at IHOP, so adjust the sugar accordingly if you like.
Makes 4-5 cups
Total time: 25 minutes + cooling (Active time <5 minutes)
- 1 quart (4 cups/600g) blueberries
- 1/2 cup (120mL) orange juice
- 1/4 cup (60mL) lemon juice
- 1/2-3/4 cup (100-150g) sugar (or to taste)
For instant gratification warm sauce: Mix 2 teaspoons of cornstarch with a splash of water and add to the pot during the last few minutes of cooking. The sauce will thicken up instantly, but might be a little too thick for pouring after refrigerating.
For a bit of added spice: Add a cinnamon stick to the pot while cooking and/or a dash of nutmeg.
For a rich sauce indeed: Stir in 2 tablespoons of butter towards the end of cooking with a pinch of salt. Excellent with biscuits and cream.