2 tbsp. unsalted butter
3 cups fresh or frozen blueberries
1/2 cup packed light brown sugar
1 tsp. cornstarch
3 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
1/4 tsp. cream of tartar
2 tbsp. brandy (optional)

In a heavy saucepan melt butter over medium heat.

Add blueberries and brown sugar. Dissolve cornstarch in lemon juice and gently whisk in, along with lemon zest, cream of tartar, and brandy (if using).

Cook 3 to 4 minutes, or more if needed, over a medium heat until berries break down and release their juices.

Cool slightly and spoon over ice cream, pancakes, waffles, fruit, or whatever else you wish. Store extra sauce in the refrigerator, in an airtight jar.

Submitted by: Daniel Lee Mishkin