1/2 c. sugar
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. hot water
2 c. fresh blueberries, rinsed & drained

Combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water. Cook stirring constantly over low heat until mixture thickens and comes to a boil. Add blueberries and continue stirring just until sauce reaches a boil again. Reduce heat; simmer 5 minutes. Serve warm over ice cream or cheesecake. Makes 1 2/3 cups.