Tuesday, July 6, 2010


Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water

In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.

YIELD: 1-1/2 cups

No comments:

Post a Comment