Blueberry Sauce

Adapted from Mollie Katzen's Sunlight Café
Preparation time: 30 minutes to prepare crust; 10 minutes to prepare filling; 45 minutes to bake
Yield: About 1 1/2 cups
This sauce is made from frozen blueberries, which give off a lot of lovely juices as they defrost. You can buy frozen, organic, unsweetened blueberries, or freeze your own at the peak of the season.

10 ounces frozen, unsweetened blueberries
3 tablespoons light honey
3 tablespoons fresh lemon juice
  1. Defrost the berries in the bowl you will be using to make the sauce.
  2. When the berries are defrosted, spoon some of the juices into a second, small bowl and stir in the honey and lemon juice. Pour this liquid back into the berries, stirring gently so they don't break.
  3. If you want a thicker sauce, purŽe a few spoonfuls of the blueberries (including some of the liquid) in a blender. Don't purŽe too much of it, though, as purŽed blueberries are somewhat grainy.
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