Blueberry Sauce | Breakfast
This sauce is perfect for pancakes or French toast. It brings back memories of
eating breakfast at my wife’s house, where my mother-in-law had an
assortment of different berry sauces to choose from. Pancakes just aren’t
complete without berries!
2 cups blueberries (fresh or frozen)
½ cup water, divided
1 cup of orange juice
2 tablespoons agave nectar
3 tablespoons cornstarch
½ teaspoon coconut flavouring
¼ teaspoon ground cinnamon
1. In a saucepan over medium heat, combine the blueberries, ¼ cup of the water,
orange juice, and agave. Stir gently and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and remaining ¼ cup
3. Gently stir the cornstarch mixture into the blueberry sauce. Simmer and stir
until thick enough to coat the back of a metal spoon, 3–4 minutes.
4. Remove from the heat and stir in the coconut flavouring and cinnamon. Thin
the sauce with water if it is too thick for your liking.