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| Blueberry Sauce on Waffles |
I like to have Blueberry compote on my frozen waffles, mainly because it makes me feel virtuous since the sauce counts as a serving of fruit.
There is no sugar added in this recipe, it's easy to make, relatively cheap, and doesn't taste like fake food.
A twelve ounce bag of berries makes about 5-6 servings of sauce. This recipe works great with cheap berries that are too sour for smoothies.
1 (12 oz) bag Frozen Blueberries
1 cup Orange Juice
2-3 tablespoons Cornstarch
Optional: 2 packs Splenda, 2 tbsp sugar-free jam, OR 2 tbsp frozen juice concentrate
Optional: ½ tsp Lemon extract or lemon zest
START
Put the blueberries and most of the orange juice in a medium saucepan or microwave-safe bowl. Reserve about 2 tbsp of the orange juice in the measuring cup. Cook blueberries and orange juice on medium (or microwave full power) about 7-10 minutes until they are fully thawed and start to pop or break down.
THICKEN
Add 2-3 tbsp cornstarch to the reserved orange juice in the measuring cup, stir to make a slurry. DO NOT add dry cornstarch directly to the cooking pot. Add the slurry to the cooking berries and boil for 1 more minute until the milky color disappears and the liquid tightens up into a gel - then remove from heat.
SWEETEN
It usually needs sweetening, but it depends on how sweet the berries were originally. Most of the time I use two packs of Splenda and it still tastes like real food.
GET FANCY
If you want to get fancy you can add ½ teaspoon of lemon extract or a pinch of lemon zest if you have one around. Truthfully I usually throw a tiny pinch of salt in there too, but if you aren't crazy about salt you might not miss it.
GET SCIENCE-Y
You can add a pinch of baking soda to shift the color of the sauce from red-ish to blue-ish because the naturally pigments are pH sensitive. This will also make the sauce less tart so it might need less sweetening.
EAT
Great on frozen waffles, pancakes, pound cake, or angel food cake. Divine with a a little Whip cream or Cool Whip.
