- 2 cups fresh or unsweetened frozen blueberries, thawed
- 1/2 cup sugar
- 1/4 cup water
- 2 or 3 drops lime juice
- 1/4 teaspoon ground cinnamon, or to taste
Puree berries and strain. Add sugar, water, lime juice, and cinnamon to a medium saucepan. Cook over medium-low heat until sugar dissolves. Increase heat to high and cook until mixture turns a golden caramel color. (Do not stir after you increase the heat.) Remove saucepan from heat and stir in a few spoonfuls of the puree. Be careful, the caramel will bubble vigorously. Let bubbling subside, then add a few more spoonfuls. Carefully add remaining puree. Refrigerate. Sauce can be made a day ahead.