Instructions

1. In a small bowl, mix together the cornstarch and water to make a slurry.
2. Juice the lemon into a small saucepan and add the slurry, blueberries, sugar and salt. Bring everything to a boil over medium heat.
3. Reduce the heat to low and continue cooking until the blueberries blister and the mixture turns dark blue, 5-6 minutes. The blueberries should still maintain their shape and not break down completely.
4. Cool the sauce before using. The sauce will keep in the refrigerator, in an airtight container, for up to 2 weeks.
5. Repeat recipe again, subbing strawberries for blueberries