Blueberry Mint Sauce

Although you can buy Blueberries all year round they taste the best when they are in season. The season only last for a couple weeks before this juicy berry is gone until next season and that is why my husband tries to savoir this little blue berry as much as he can.

One of my favourite things to make with fruit is compote/sauce. It is simple, quick does not heat the house up during the hot summer and you can use it for so many things. In our house we mainly use sauce/compote for ice cream however our neighbours enjoy theirs on pancakes. How will you enjoy yours?

2 cups of Fresh Blueberries

4 TBSP White Sugar

1 Lemon

2 TBSP Cornstarch

Pinch of Kosher Salt

1/2 cup Water

Fresh Mint

Strainer

1 cup measurement

Chef Knife or a Large knife you feel comfortable chopping with.

Cutting board

1/2 Wet measuring cup

1 TBSP

Large Wooden Spoon

Medium saucepan

Jars with lids

Using a Strainer, wash your Blueberries and remove any stems.

- While your compote is cooking you will need to prep you jars.

- Place your jars and lids into your dishwasher and turn on the Rinse cycle.

- This will sanitize your jars.

- When the cycle is complete your jars are ready.

- Chop Mint using the Chef knife.

- Place the Sugar, Blueberries, Water and Mint into a medium saucepan. Stir together.

- Bring to boil over medium high heat, stirring frequently.

- Cook for about 10 minutes.

- Squeeze lemon juice to taste.

- Add the Cornstarch and stir until dissolved.

- Lower the heat and simmer until sauce thickens.

- Remove from heat and allow to cool before placing into jars.

- Once your sauce is cooled you can pour it into clean sainitized jars.

- Label you jars with the date.

-Your sauce with keep in the fridge for 10 days.

- Make a stack of pancakes or grab a bowl of ice cream, It is time to taste your hard work....enjoy!