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- 2 tablespoons fresh lemon juice
- 4 cups fresh blueberries (about four 1/2-pint containers)
- 1/4 cup red currant jelly
Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant 4 cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
DO AHEAD Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.