Made with fresh or frozen blueberries, fruit juice, sweetened with sugar, and has a hint of lemon to brighten it up. This is my all-time favorite pancake topping!
cups (10 oz)
cup + 2 Tbsp
grape juice or apple juice, divided
Add blueberries, 1 cup juice and sugar to a small saucepan, stir. Bring to a simmer over medium-high heat.
Reduce heat to low and let simmer 6 - 10 minutes, stirring occasionally, until many of the blueberries have burst.
In a small bowl whisk together remaining 2 Tbsp juice with the cornstarch then pour into pan. Let simmer 1 minute longer to thicken while stirring constantly.
Remove from heat. Stir in lemon juice.
If desired press and strain through a mesh sieve to remove skins, blitz in a blender (be sure to remove lids center insert and cover with a towel to blend since it's a hot liquid), or serve as is.
*Sugar can be increased or decreased to taste. Sometimes blueberries are tart and need a little more while other blueberries can be super sweet.
You can also use 2.5 Tbsp sugar and 2.5 Tbsp honey instead.
Fresh or frozen blueberries can be used here. Fresh are best but when not in season frozen work well too.
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