2 Cups Blueberries, Fresh or Frozen
1/4 Cup, Water
1 Cup, Orange Juice (can use store bought or fresh squeezed)
3/4 Cup, Sugar
1/4 Cup, Cold water
3-4 Tablespoons, Cornstarch
1/2 Teaspoon, Almond Extract
1/8 Teaspoon, Cinnamon
1 Cinnamon Stick
**Optional: you can also add a little lemon zest and lemon juice to brighten up the blueberries.
I first sprayed my sauce pan with some cooking spray to avoid any sticking (makes for a much easier cleanup).
On the stove, over medium heat add the blueberries and water into a saucepan. Add the orange juice and sugar and stir well. In a separate bowl add the cold water and cornstarch and mix well, until all clumps are gone. Add the cornstarch to the blueberries and stir. Add 1 cinnamon stick to the blueberry mixture.
Once the blueberries start to boil turn the heat down to medium-low and let simmer for approx 10 minutes or until nice and thick. Add the almond extract and the 1/8 teasp. cinnamon and stir well. Let the blueberries cool and then transfer to a serving dish. I put mine in a glass dish so that you could see all the yummy, colorful blueberries.
Serve with Ricotta Pancakes, buttermilk pancakes or waffles.
This would be great over ice cream or with your toast. This is great with a little lemon zest and lemon juice added to it also; you can just add it to the blueberries while they are cooking.