• 1/4 cup orange juice, freshly squeezed if possible (3-4 oranges depending on their size)
• 2/3 cup sugar (I do not use this much especially if you do not use fresh oranges)
• 1 tbsp. cornstarch
• 4 half-pints fresh blueberries, picked over and stems removed
• 1 tsp. lemon zest, grated
• 1 tbsp. lemon juice, freshly squeezed

Combine the juice, sugar and cornstarch in a saucepan and bring to a boil over medium heat, stirring occasionally.  When the mixture has thickened, add the blueberries and simmer for 5 minutes.  The berries will pop open and release their juices.  Stir in the lemon juice and zest.  Let cool before serving as it will thicken more.

http://cookingwithauntjuju.com/2011/12/22/blueberry-sauce/   

Weight Watcher’s Blueberry Sauce:

• 1 pint blueberries
• 1/2 cup confectioners’ sugar
• 2 tbsp. water
• 2 tsp. lime juice

Combine the blueberries, sugar and water in a saucepan and set over medium heat.  Cook, stirring occasionally, until berries soften and mixture starts to thicken, about 5 minutes.  Add lime juice and cool to room temperature.  This sauce can be refrigerated for up to 1 week.

This third recipe I wrote down on a Post-It and I have forgotten where it came from.  I liked it because of the maple syrup – a favorite ingredient!

Recipe by cookingwithauntjuju.com

Maple Syrup Blueberry Sauce:

• 2 pints blueberries
• 1/4 cup maple syrup
• pinch of salt

Combine the ingredients in a small saucepan, bring to a boil and cook for about 10 minutes, or just until the blueberries are starting to pop!

Recipe by cookingwithauntjuju.com