Fresh blueberries are crucial in this sauce. Frozen blueberries are too runny and watery. A little trick to give this sauce texture is to add half of the blueberries later in the cooking process.
Put half of the blueberries and all of the remaining ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the blueberries become mostly liquid and the sugar dissolves, about 5 minutes. Add the remaining blueberries and continue to cook just until they break open and are warmed through, about 2 minutes. Serve warm or cold.
The sauce can be made up to 3 days in advance. Cover and refrigerate. If serving warm, reheat in a double boiler or microwave.
© 2006 Emily Luchetti. All rights reserved.