This weekend celebrate with a tasty red, creamy white, and purpley blue.

The ingredients of this quick and easy-peasy dessert may differ just a little bit, but the cooking technique is the same for both.

All you have to do is wash, hull, cut, add, mix, heat, boil, stir, simmer, cool, scoop, spoon, drizzle, share (maybe), and enjoy!

Country House Blueberry Sauce

4 cups fresh blueberries (wash and pick stems off)

1-cup water

1/2 cup sugar

1 1/2 tablespoons cornstarch (dissolve in 3 tablespoons water)

  • Add 3 cups (set aside 1 cup) washed blueberries to a medium-sized saucepan. Add water and sugar. On medium-high heat bring to a boil.
  • Turn down heat to low, add dissolved cornstarch and gently mix. Bring to a boil again,then turn down heat again to simmer for a few minutes, and stir as needed.
  • The sauce should be nice and thick. Add the last cup of blueberries that have been set aside into the hot mixture and stir. Remove from heat and let cool. Serve at room temperature or refrigerate until ready to serve.

Country House Strawberry Sauce

4 cups strawberries (washed, hulled, and quartered)

1/2 cup sugar

1/3 cup orange juice

1 1/2 tablespoons cornstarch (dissolve in 3 tablespoons water)

  • Add 3 cups (set aside 1 cup) strawberries to a medium-sized saucepan. Add water and sugar. On medium-high heat bring to a boil.
  • Turn down heat to low, add dissolved cornstarch and gently mix. Bring to a boil again,then turn down heat again to simmer for a few minutes, and stir as needed.
  • The sauce should be nice and thick. Add the last cup of strawberries that have been set aside into the hot mixture and stir. Remove from heat and let cool. Serve at room temperature or refrigerate until ready to serve.

I like adding the last cup of fruit at the very end of the cooking process – it adds nice texture.

Happy Independence Day!

Love, Nora

 

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