1. In a saucepan over medium heat, combine the blueberries, 1/4
cup of water, orange juice, and sugar. Stir gently, and bring to a
boil.
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2. In a cup or small bowl, mix together the cornstarch and 1/4 cup
cold water. Gently stir the cornstarch mixture into the blueberries
so as not to mash the berries. Simmer gently until thick enough to
coat the back of a metal spoon, 3 to 4 minutes. Remove from heat
and stir in the almond extract and cinnamon. Thin sauce with
water if it is too thick for your liking.
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