Blueberry Sauce

• 2 cups (225 g) blueberries, fresh or frozen
• 1/4 cup (50 g) sugar
• 1 1/2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons kirsch

1. In a medium, nonreactive saucepan, heat the blueberries and sugar until the blueberries begin to release their juices.
2. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the blueberries.
3. Bring to a boil, then reduce the heat to a simmer and cook for 1 minute.
4. Remove from the heat and stir in the kirsch.
5. Serve chilled or at room temperature.
6. To make Blueberry-Cassis Sauce, increase the amount of cornstarch to 2 teaspoons.
7. After you mix the cornstarch into the cooked blueberries, stir in 1/4 cup (60 ml) creme de cassis, then simmer as indicated in the recipe.
8. This sauce can be stored in the refrigerator for up to 3 days.

blueberries, sugar, cornstarch, cold water, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/blueberry-sauce-379979 (may not work)