Serves 2-4 (depending on whether you like to share! It was the perfect amount for my husband and me, mounded on top of our pancakes like warm, glistening sapphires.)
1 cup fresh blueberries (organic preferably, or use a fruit wash for non-organic)
1 orange zested
¾ cup water
½ teaspoon cinnamon (or a couple shakes)
½ teaspoon vanilla extract
1 tablespoon cornstarch
2 rounded tablespoons brown sugar
In a small sauce pan over medium heat, add the blueberries, ½ cup water, brown sugar, and orange zest. Let mixture come to a boil, stirring occasionally. Then, lower heat to a simmer and add in vanilla and cinnamon. Meanwhile, in a small dish, mix together the cornstarch and ¼ cup water. Add cornstarch mixture to simmering pan and continue to let simmer for 3-5 minutes or so, letting the sauce reduce and concentrate more—stirring frequently. Taste and see if you want to add any more sugar or other goodies! When satisfied, pour into a serving dish and let sit for 3-4 minutes or so—it will thicken up nicely! Serve over gluten free, dairy free pancakes, waffles, ice cream and more! You can also just eat it with a spoon…but I don’t think I needed to tell you that!
Additional Options (what girl doesn’t like options?)
-If you like a tangy blueberry sauce, add in some fresh lemon juice (about a tablespoon or so, or ½ lemon) toward the end to brighten it up.
-You can do almond extract instead of vanilla.
-You can double the recipe easily.
-If you want a sweeter sauce, like the sweetness of maple syrup, increase the sugar to ½ cup.
-If you are wanting a sauce that is totally grain free, leave out the cornstarch and just let sauce thicken naturally over a longer period of time—about 15 minutes or so.