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Blueberry-Orange Sauce
YIELD Makes 6 to 8 servings (about 23/4 cups)
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INGREDIENTS
| 2 | tablespoons cornstarch |
| 2 | tablespoons cold water |
| 1/2 | cup orange juice |
| 1 | tablespoon grated orange peel |
| 1 | bag (16 ounces) frozen blueberries, thawed or 3-1/2 to 4 cups fresh blueberries |
| 1/2 | cup sugar |
| 2 | tablespoons orange-flavored liqueur |
PREPARATION:
- Stir cornstarch into water in medium saucepan until smooth. Stir in orange juice and orange peel.
- Add blueberries, any accumulated juices and sugar to cornstarch mixture. Cook and stir over high heat until mixture comes to a boil. Reduce heat to medium-low and simmer 2 to 3 minutes (4 to 5 minutes for fresh blueberries) or until mixture thickens, stirring occasionally. Remove from heat and stir in liqueur. Serve immediately.
This recipe appears in:
Buttermilk Pancakes with Blueberry-Orange Sauce
/ Sweet Sauces
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