The perfect accompaniment to Blintzes or this Ultimate Cheesecake!

INGREDIENTS:

• 200 g (2 cups) fresh or frozen blueberries
• 150 g (2/3 cup) sugar
• Juice of one lemon

METHOD:

1. In a small, heavy-bottomed saucepan, combine the sugar and blueberries. Bring to a boil over medium heat.
2. Reduce the heat to a gentle simmer and cook until the sugar is fully dissolved and the blueberries begin to break down, leaving about half still holding their shape. The sauce should be glossy and thickened slightly.
3. Remove from the heat and allow to cool slightly. Once cool enough to taste, add the lemon juice a teaspoon at a time, adjusting to your preferred balance of sweet and tart.
4. Transfer to a container and refrigerate until ready to use.

MAKE AHEAD:

Blueberry sauce can be made up to 3 days in advance and stored in the fridge in a sealed container. It also freezes well for up to 2 months. Defrost overnight in the fridge and stir before serving.