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“Delicious over pound cake or vanilla ice cream, this sweet-tart sauce will keep in the refrigerator for up to a week.”
READY IN:
10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan on medium heat, bring the blueberries, sugar, salt and a tablespoon of water to a simmer, stirring often, until the mixture is juicy.
  2. Cook for a few minutes, until the blueberries are soft.
  3. In a blender or food processor, whirl the blueberries with the lemon juice until smooth.
  4. Add additional sugar to taste.
  5. Add more water if you want a thinner sauce.

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