Ingredients
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1
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2
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1
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1/2
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-
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Directions
Up Those Antioxidants With Blueberry Sauce, This is from a column written by the American Institute for Cancer Research published in the Daily Oklahoman It sounds like a great use for frozen blueberries, and a way to get all of those healthy anti-oxidants!, Easy peasy, and yummy used fresh local blueberries but I think I added a bit too much freshly squeezed organic lemon juice and ours wasn’t as sweet as it was meant to be but it was still good I served this at room temperature overtop of a recipe I intend to post for a lightly chilled lebneh (an Middle Eastern cream cheese) cheese cake which I added close to serving time It was excellent used organic lemon zest and organic cane sugar I may make this again to go over some vanilla ice cream!, This was great! used it on pancakes, but I think it will be fantastic over cheesecake or like South Carolina Girl mentions, some cheesecake pudding among many other possibilities! Thanks for sharing!
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Steps
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1
Done
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Defrost the Berries. |
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2
Done
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Put Them in a Deep Pan and Add the Lemon Juice. |
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3
Done
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Cook Over Medium Heat Until the Berries Are Really Juicy, About 5 Minutes. |
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4
Done
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Add the Lemon Zest. |
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5
Done
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Turn Up the Heat to Medium-High and Boil Until the Berries Are Soft, About 5 Minutes. |
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6
Done
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Add the Sugar and Bring to a Boul Over Medium-High Heat. |
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7
Done
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Pout It Into a Heat-Proof Container and Cool It to Room Temp. |
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8
Done
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It Should Thicken as It Cools. |
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9
Done
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Remove the Lemon Zest. |
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10
Done
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Cover It and Refrigerate It. |
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11
Done
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It Can Keep For Up to a Week in the Fridge. |
