Prep Time: 15 minutes
Yield: 2 -1/3 cups
- 1 tablespoon Argo® or Kingsford's® Corn Starch
- 1/4 cup sugar
- 1/2 cup orange juice OR water
- 3 cups fresh OR frozen blueberries, divided
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- Combine corn starch, sugar and orange juice in 2-quart saucepan.
Add 2 cups of blueberries.
- Bring to a boil over medium-high heat, stirring constantly; boil 1 minute. Stir in remaining 1 cup of blueberries; cook and stir 1 minute longer.
- Recipe tip: Serve sauce over pound cake, ice-cream or pancakes.
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