BLUEBERRY-GINGER SAUCE
"Serve over waffles, frozen yogurt or lemon sorbet."
1/2 cup sugar
2/3 cup water
2 teaspoons peeled, grated fresh ginger
4 cups fresh or frozen blueberries, divided use
In a small pan over high heat, stir 2/3 cup water, sugar and ginger; bring to a boil and cook 1 minute.
Stir in half the blueberries; continue to cook and stir until they begin to burst, 2 to 3 minutes. Remove from heat.
Stir in remaining blueberries. Allow to cool; may be covered and refrigerated for up to 3 days.
Makes 6 servings (1/2 cup each)
Source: Developed by Lewis & Neale for the U.S. Highbush Blueberry Council |