Blueberry Spice Sauce

It's blueberry season and, finding myself with a surfeit of berries (which truthfully weren't all that good), I was thrilled to discover this BlueBerries [sic] & Spice Sauce recipe in my collection.  What better way to enhance some less-than-stellar fruit than to add a bit of heat, sugar and spice?

It was not only delicious, but couldn't have been easier to prepare.  It is somewhat reminiscent of canned blueberry pie filling, but without the overly sweet taste and gloppy texture.

I poured this over vanilla ice cream, but it would be equally good with buttermilk biscuits (think blueberry shortcake) or atop a simple white cake in place of frosting.

Start with fresh blueberries (even if they don't taste that good out of hand).  As Jerry Seinfeld said, "I don't return fruit. Fruit is a gamble. I know that going in."

Heat some water, and slowly add the sugar, cornstarch and spices.

Cook until it begins to boil and then add the blueberries.  Simmer over low heat for about five minutes.

Et voila!  You've transformed lackluster berries into a delicious and versatile dessert sauce.

Production notes:  Because some of the handwriting is indecipherable, I've typed the recipe below.

Blueberry Spice Sauce

1/2  cup sugar
1 tablespoon corn starch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups fresh washed blueberries

Combine the dry ingredients in a small bowl.
Heat 1/2 cup water in a medium saucepan.
Slowly pour the dry ingredients into the water, whisking all the while.
When the mixture comes to a boil, add the blueberries.
Reduce the heat and simmer for five minutes.

It will thicken even more when it's refrigerated.