2 c. fresh blueberries, picked over
1 tsp. cinnamon
1/3 tsp. grated nutmeg
1/2 c. honey
1/2 stick (1/4 c.) butter

In saucepan combine blueberries, cinnamon, nutmeg, honey, butter and a pinch of salt. Bring the mixture to a boil. Reduce heat, then simmer it, stirring occasionally, for 5 minutes. Serve the sauce warm over ice cream. Makes about 1 1/2 cups.