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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry and Spice Sauce

Date Added: December 07, 2009


1/2 Cup Sugar confectioner'
1 Tablespoon Cornstarch Dissolved In
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Cup Water
2 Tablespoons Lemon Juice fresh squeezed
2 Cups Blueberries (opt)
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1. Rinse and clean blueberries.

2. If using frozen dry pack Blueberries, thaw them first.

3. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice.

4. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.

5. Add blueberries; cook and stir until mixture comes to a boil.

6. Serve warm over ice cream or cake or frozen pies.

7. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg.

8. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils.

9. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Blueberries, Corn, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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