Picking Up the Pace; Recipe of the Month: Blueberry Sauce

Quick update: March was a hectic month. We were down to the wire on closing on our house, but were able to move in as planned on the 19th, nevermind the tendonitis flare-up in my left hand that hit me a few days before moving. It is 100% better now, thankfully! On the 26th, I taught my first workshop on, yes, injury prevention for massage therapists. Felt a little hypocritical about it, but I truly believe my tendonitis was caused by things OTHER than my work. Beyond that, I've just been trying to play catch up on things (such as this blog) that got pushed to the wayside during all that busyness. My blog will now be more structured, featuring a monthly stretch, recipe, inspiration/motivation/quote, business updates/upcoming events, and maybe some personal experience tidbits along the way. Try out this month's recipe: Blueberry Sauce. It is DE-LISH. 

Blueberry Sauce

Ingredients

• 2 cups fresh or frozen blueberries
• 1/4 cup water
• 1 cup orange juice
• 3/4 cup white sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1/8 teaspoon ground cinnamon

Directions

1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

This sauce is awesome over a New York Cheesecake, waffles, ice cream, etc. It was quite a hit when I made it with my traditional cheesecake for Christmas this past year, and I'll be making it again soon to enjoy with vanilla bean ice cream. Yes, I have a bit of a sweet tooth! Enjoy!