Blueberry-Orange Sauce the Editors of Publications International, Ltd.
This recipe is part of the recipe for Buttermilk Pancakes with Blueberry-Orange Sauce
Makes 6 to 8 servings (about 23/4 cups)
|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|
|2||tablespoons orange-flavored liqueur|
- 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.
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