1/2 c. granulated sugar
4 tsp. cornstarch
1/2 tsp. gingerroot, grated
Pinch salt, if desired
2/3 c. cold water
2 c. fresh blueberries
1 tbsp. fresh lemon juice

In small saucepan, stir together sugar, cornstarch, gingerroot and salt. Gradually stir in water; cook over medium heat, stirring constantly, until mixture thickens and comes to boil. Stir in blueberries; reduce heat and simmer on low for 5 minutes until berries are tender. Serve immediately, or let cool, cover and refrigerate for up to 3 days. Serve hot over crepes, pound cake or waffles or cold over ice cream. Yield: 2 cups sauce.