Make this delicious, flavorful sauce in under 10 minutes using fresh or frozen blueberries.
2-1/2 cups (12-oz bag) fresh or frozen blueberries, divided
1/2 cup orange juice (juice from 2 medium oranges)
3/4 cup packed brown sugar
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
1-1/2 to 2 tablespoons water
1-1/2 to 2 tablespoons corn starch
In 1-1/2 to 2 quart microwave-safe bowl, stir together 2 cups of the blueberries, orange juice, brown sugar, almond extract, and cinnamon.
In separate small bowl make cornstarch slurry by whisking cornstarch into water; set aside. --for a syrup consistency, combine 1-1/2 tablespoons water with 1-1/2 tablespoons corn starch --for a thicker sauce, combine 2 tablespoons water with 2 tablespoons corn starch
Microwave blueberry mixture uncovered at full power for 7 minutes. Stop and stir in cornstarch slurry. Return to microwave for 1 more minute, for a total cooking time of 8 minutes. Stir in remaining blueberries and cool uncovered at room temperature for 30 minutes; sauce will thicken some as it cools. Cover and store in refrigerator. Keeps for at least 1 week. Flavor is best if made a day ahead.
NOTE: Blueberries may vary in the amount of juice they have and effect the amount of cornstarch slurry needed. Make adjustments by stirring in a little more water to thin the sauce, or adding more cornstarch slurry to thicken it.
Serve over ice cream, cheesecake, angel food cake, pancakes, waffles, or French toast. Mix into yogurt or smoothies.