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
3/4 - 1 cup (150 - 200 grams) granulated white
1/2 tablespoon (8 grams) cornstarch (cornflour)
1/8 teaspoon cinnamon (optional)
1/8 teaspoon salt
2/3 cup (160 ml) water
1 pound (454 grams) or 3 cups of fresh
blueberries, picked over
1/8 teaspoon pure
vanilla extract (optional)
Zest of 1
1 - 2 tablespoons lemon