Good for ice cream, waffles, etc...

I imagine you could substitute mixed berries for the blueberries without changing the structure of this too much, but I haven't tried on this particular recipe yet.

Ingredients

1/2 cup sugar
1/2 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup water
1 1/2 cups blueberries
pinch of zest from one lemon
1/2 tablespoon lemon juice

Directions

Wash berries, and go through them remove any bad ones from the batch (mushy, moldy, etc..), and remove all stems. Allow to drain.

In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water. Stir until mixture is smooth and then add the blueberries.

Cook over medium heat until sauce becomes translucent and has thickened. If sauce is too thin, add 1/4 teaspoon of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 teaspoon at a time, until sauce is the desired thickness.

Remove from heat and add lemon zest and lemon juice to the sauce. Stir until well mixed.

Allow the sauce to cool before storing in the refrigerator.