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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

LEMON-SCENTED BLUEBERRY SAUCE

makes 2¼ cups
Use to top ice cream, warm pancakes, cheesecake

1 pound fresh or frozen blueberries
1/2 cup sugar
3 teaspoons fresh lemon juice
2 teaspoons cornstarch
1 1/2 teaspoons grated lemon peel

Combine all ingredients in a heavy medium saucepan. Stir over medium heat until cornstarch dissolves.
Boil until thickened, stirring occasionally, about 4 min. Cover and refrigerate until cold. ( can be made 3 days ahead; keep chilled.


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