2 cups
SAUCES & DRESSING
Ina Garten Back to Basics (p. 233)
Blueberries - 4 half pints
Oranges - 3
Lemons - 1
Cornstarch - 1 tbl
Sugar - 2⁄3 cup
Oranges - juice to yield 3/4 cup
Lemons - zest to yield 1 tsp, juice to yield 1 tbl
Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zeset and lemon juice and allow to cool.