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

dash salt

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.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. 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™.

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