1 (15 oz.) can blueberries
1/2 c. light corn syrup
1/2 tsp. lemon juice
Dash salt
Dash cinnamon
1 tbsp. cornstarch
1 tbsp. cold water

In small saucepan, combine blueberries, corn syrup, lemon juice, salt and cinnamon. Place over medium heat. Mix cornstarch with water. Add to blueberry mixture. Bring to boil. Remove from heat and let stand 5 minutes. Serve warm. May be made ahead, refrigerated and reheated.