Homemade Blueberry Sauce 自制蓝莓酱

I have bought some fresh blueberries from AEON grocery store few weeks ago, I got it with promotion price during that period. The original price is about RM19.99 per box, but the promotion price is only RM7.99. 

I bought extra more than I need, and then keep them in the freezer. The first batch I used to make blueberry pancakes and muffins. So this time I use the second batch which the frozen one to make the blueberry sauce. The frozen blueberries contains more water, so you may reduce some little bit of the water when you make the sauce.

One more thing, before you start adding the sugar, you may try the sweetness of your berry first, so you can adjust the sweetness of your sauce that you desire. Mine was not very sweet, so I add about 1/3 cup of sugar for 1 cup of berries.

I made this sauce for my pancakes topping and also used this for the cheese tarts' pattern. The longer you cook the thicker sauce you may get. 

Ingredients:

1 cup      Fresh / Frozen Blueberries

1/3 cup      Sugar

1/4 cup      Water

1 tsp      Cornstarch (cornflour)

Pinch of Cinnamon Powder (optional)   

材料：

1杯      新鲜 / 冷冻蓝莓

1/3杯      细砂糖

1/4杯      水

1小匙      玉米淀粉

少许      肉桂粉 （可选）

Methods:

1. Place all the ingredients except cinnamon in a saucepan over medium low heat.

2. Gently stir until the sugar had dissolved. 

3. Cook (simmer) the sauce until the liquid thickens and becomes clear.

4. Stirring occasionally, about 8 to 10 minutes. 

5. Lastly, stir in the cinnamon powder and continue to cook about 2 minutes more.

6. Remove from heat, let it cool and then cover and refrigerate for up to a week.

做法：

1. 将全部材料，除了肉桂粉，放入小锅中用中小火煮。

2. 轻轻搅拌至糖溶解。

3. 煮至酱汁变稠，并变得清晰。

4. 偶尔搅拌一下，约8至10分钟。

5. 最后拌入肉桂粉，继续煮约2分钟。

6. 起锅放凉，然后覆盖和冷藏。可以储存长达一个星期。