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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Thursday, July 5, 2012

Blueberry Sauce (For Ice Cream, of course)

The hot days of July are perfect for ice cream!  And there's no better topping than a fresh blueberry sauce.  This is so simple.  Once you try it, you'll make it again and again.

2/3 cup sugar
1 tsp cornstarch
1/4 tsp salt
1/3 cup water
1 tsp lemon juice
4 cups fresh or frozen blueberries

In a saucepan combine sugar, cornstarch and salt; stir in water and lemon juice and mix well.  Add blueberries.  Cook over medium heat, stirring often, until mixture is slightly thickened and bubbly.  Cook and stir 2 minutes more.

Transfer to a bowl to cool.  Serve at room temperature, or cover and refrigerate for up to 2 days.

This is best served at room temperature.

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