Ingredients: • 2 cups fresh blueberries • 1/2 cup water • 1/4 cup sugar • 1 teaspoon fresh lemon juice • 2 teaspoons cornstarch

Directions: In a small saucepan over medium heat, combine 1 cup of the blueberries, 1/4 cup of the water, the sugar, and lemon juice. Bring to a boil, stirring frequently, then reduce heat to simmer and cook for 7 to 10 minutes, or until the fruit softens. Stir the cornstarch into the remaining 1/4 cup of water until dissolved. Add the cornstarch mixture to the blueberries mixture. Add the remaining 1 cup of blueberries. Cook on low heat for 3 to 4 minutes, or until thickened. Serve immediately, or transfer to a small bowl, cover, and refrigerate for up to 24 hours. Makes about 2 cups