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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Cook Time: 30 minPrep Time: 25 min
  

Ingredients:
2 cups fresh or frozen blueberries
1/2 cup sugar
1 tablespoon corn starch
Dash of salt
1/2 cup water
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind


Instructions:
Pick through the blueberries, discarding any green or damaged berries. Wash and drain.

Combine sugar, corn starch, salt and water in a medium size saucepan and stir.

Add blueberries and bring to a boil while stirring. Reduce heat and simmer for 4 minutes, stirring often. Remove from heat and add lemon juice and lemon rind. Pour into jars for storing.

Yield: 2 pints

Notes:
This sauce is good on pancakes, French toast, ice cream or yogurt. At Big Mill Bed & Breakfast, we use blueberries grown on the farm.


 

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