Tuesday Recipe: Very Berry Syrup/Sauce

For the past two weekends I have made this amazing sauce that goes sooooo well with pancakes and waffles....and I imagine it would taste equally as good on french toast, cheesecake and....ICE CREAM! I made some changes to it, but I didn't measure anything out, so I will just post it as it is written to make sure it turns out as good for you as it was for me. One change I did make was I did not just use blueberries...use 2 cups of berries of your choice.



INGREDIENTS
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

DIRECTIONS
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.