Ingredients (serves 4-6):
1 1/3 C fresh blueberries
2 tbsp water
5/8 C orange juice
1/4 C + 1 tbsp white sugar
2 tbsp cold water
1 tbsp + 1-1/2 tsp cornstarch
1/4 tsp almond extract
1/8 tsp ground cinnamon
Directions:
2 tbsp water
5/8 C orange juice
1/4 C + 1 tbsp white sugar
2 tbsp cold water
1 tbsp + 1-1/2 tsp cornstarch
1/4 tsp almond extract
1/8 tsp ground cinnamon
Directions:
1) In a saucepan over medium heat, combine 1 C blueberries, 2 tbsp water, orange juice, and sugar. Stir gently, and bring to a boil.
2) 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. Add in remaining blueberries and simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 min.
3) Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick.
Remarks:
Woah, this sauce was really thick. It didn't taste like blueberries after it was just made, instead it felt more like orange jam. Leave it to stand in the fridge for a day or two, and the blueberries will shine.2) 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. Add in remaining blueberries and simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 min.
3) Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick.
Remarks:
I found that the addition of almond extract yielded a rather weird tasting jam, if you have a strong preference for original tastes, omit the almond extract. The ground cinnamon blended well. I would recommend that the sugar to be cut down by one tbsp more so that it wouldn't be cloyingly sweet.
As a filling for my chocolate cake, which was meant to be a chocolate log cake at first, the jam certainly steals the show!
