Recipe adapted from: Pinch of Yum
Ingredients:
1 1/2 c juneberries or blueberries (fresh or frozen)
1/2 c water
1/4 c sugar
1 Tbsp cornstarch, dissolved in 2 Tbsp water
1/2 tsp vanilla
Directions:
1. Pace berries in small saucepan with water, sugar and vanilla.
Heat over med-hi until mixture comes to low boil.
2. Add dissolved cornstarch and bring to rolling boil.
Turn down heat and simmer on low for 2-3 minutes to desired consistency.
Add water 1 Tbsp at a time if sauce is too thick.
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