Blueberry Sauce

Submitted by Sister Twelves

2 c water
1 1/2 c sugar (or up to 2 cups if berries a little sour)
2 c blueberries (rinsed and picked over) - divided
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg (I use fresh grated)

1. Bring water and sugar to boil in medium saucepan. Boil until sugar dissolves and then for 2 minutes at a hard boil (this is “simple syrup”).
2. Lower heat and add 1 c blueberries and salt. Simmer for 2 or 3 minutes or until berries begin to pop.
3. Use a fork to finish mashing the berries. If you want to, you can strain at this point (I never take this step).
4. Add the other cup of berries and simmer until they heat through.  Stir in spices.
5. Serve immediately over ice cream, cheesecake, or pound cake. Also wonderful on pancakes or French toast!

Variations:

Strawberry Sauce – change out 2 c sliced and cleaned strawberries for the blueberries as above. Omit spices. Add some finely chopped lemon zest to the simple syrup (“zest” is the yellow part of the peel).


Raspberry or Blackberry Sauce – rinse and pick over 2 c berries and proceed as for the strawberry syrup (no spices and use a little lemon zest). I will strain to remove seeds.