ORANGE BLUEBERRY SAUCE
Flavored with maple syrup, brown sugar and cinnamon!
Makes 3 cups
1 pt. fresh blueberries
2 c. orange juice (not from concentrate)
2 T. cornstarch
1/3 c. dark brown sugar
1/3 c. Grade A maple syrup, 100% pure
2 T. white sugar
tiny dash cinnamon
Place blueberries in medium saucepan.
Combine 1/2 cup of the orange juice with the cornstarch in cup and stir till dissolved. Add to saucepan.
Add remaining orange juice and remaining ingredients. Stir well.
Cook at a slow boil, stirring continuously, till the liquid becomes a dark purple.
Remove from heat, cool to room temperature, then transfer to covered container and refrigerate till cold.
Notes: This sauce is thin. That’s the way I like it. If you want it a little thicker, use 1 T. more cornstarch (at the beginning).
Serve over soy ice-cream, various toasted breads (the sauce drips, so use a fork), pancakes, French toast or oatmeal pie.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.