Wednesday, June 22, 2011

Blueberry Sauce served at Parish house Inn, an Ann Arbor/Ypsilanti area bed and breakfast

At the Parish House Inn we use this Blueberry Sauce to top pancakes and Fremch toast while fresh bluberries are in season.....Enjoy!


Fresh Blueberry Sauce


2 cups granulated sugar

1 teaspoon cinnamon

4 tablespoons cornstarch

1 cup water

1 cup orange juice

2 cups fresh blueberries

(can use frozen)


1. In a 1 quart saucepan, mix together sugar, cornstarch and cinnamon.

2. Add water and orange juice stirring to mix thoroughly. Cook over medium heat until thickened.

3. Add blueberries and simmer for 10 minutes, or until berries have burst, stirring occasionally.

You can add more water if the sauce becomes too thick.

4. Serve with pancakes and French Toast. Refrigerate leftover sauce.


Chris Mason


Innkeeper
Parish House Inn