Servings: Serves 4
1 1/2 cups of blueberries
3/4 cup of water
1/4 - 1/3 cup of sweetener. I use ZSweet or Swerve (buy online).
1 Tbl of corn starch dissolved in 2 Tbl of water
2 tsp of vanilla
In a medium saucepan add all the ingredients. Cook on medium-high until the berries bubble and some begin to break. Stir often. I sort of poke at some of the berries with my wooden spoon to encourage them to open up. When the sauce turns the deep blueberry purple color turn it down to medium-low and continue cooking until it thickens up to your liking. This will likely be two to five minutes. Take off the heat and let sit to thicken more and cool down.
I make this while I am making the rest of dinner. This ensures that I hang around the pan to stir often. After dinner, the sauce is still a bit warm and tastes lovely over the ice cream.
Be sure to dissolve your corn starch in the water. If you put it in straight, you’ll likely have aggravating white lumps in your sauce.