Blueberry Sauce Recipe

Place the sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth.  Stir in the blueberries and place the saucepan over medium heat.  Cook the sauce until the liquid thickens and becomes clear.  (Some of the blueberries will break down but others will remain whole.)  Taste to see if more sugar is needed and add more water if you want a thinner sauce.

Stir in the vanilla extract, if using, and the lemon zest and juice.  Taste and add more lemon juice if needed.

Let cool and then cover and refrigerate.

Makes about 3 cups (720 ml).