This goes great with buckwheat cakes, or any other kind of pancakes.
Yield: About 1.5 cups
Ingredients: 2 cups frozen or fresh blueberries
1/2 cup sugar
1 tsp. salt
Instructions: Add all ingredients to a small saucepan and cook over medium-high heat, stirring constantly for 10 to 15 minutes, or until the sauce is reduced by a third and is slightly thickened. About halfway through the cooking time, use a potato masher to smash some of the berries into the sauce. You can leave it as chunky or make it as smooth as you like. If you want to get fancy, you can add orange zest or honey about five minutes before it’s done. If you have a real sweet tooth, you can add a 1/4 cup more sugar.
Tags: blueberry sauce, pancakes
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