Master Sauce Recipe: Make it once, use it all day

One easy three-ingredient sauce — and there must be fifty ways to use it!

Method

1. In 10-quart saucepan, stir sugar and cornstarch together until blended*. Add frozen blueberries; toss until uniformly coated with sugar/cornstarch mixture. Cover and cook over medium heat, stirring occasionally, until blueberries thaw and mixture begins to boil, about 15 minutes. Remove lid and cook, stirring constantly, until boiling and thickened, about 5 minutes. Stir in additional sugar, if needed.

Yield: 3 quarts or 48 (¼-cup) servings

*Optional flavorings: add ground spices or citrus zest/juice to sugar-cornstarch mixture.

Per ¼-cup serving: 46 calories; 0 g protein; 11 g carbohydrate; 0.4 g total fat; 0 g saturated fat; 0 mg cholesterol; 1.5 mg vitamin C; 46 IU vitamin A; 0 mg iron; 4.6 mg calcium; 1 mg sodium; 1.5 g dietary fiber

Easy ways to use Blueberry Compote

• Add extra texture to Blueberry Compote by stirring in fresh blueberries after the sauce cools
• At breakfast, Blueberry Compote is perfect as a topping for waffles, pancakes, french toast or oatmeal
• Create a blueberry breakfast smoothie-in-a-bowl: stir Blueberry Compote into yogurt; pour it in a bowl and sprinkle with granola or other grains, nuts and dried fruit to eat with a spoon
• Layer Blueberry Compote, vanilla or fruit-flavored yogurt with crisp rice cereal or granola
• Ever-useful Blueberry Compote adds flavor, color and value to desserts: as an ice cream topper; spooned over cheesecake, angel cake, lemon pie, flan or whipped cream-filled shortcake
• Before baking a coffee cake, spread a layer of Blueberry Compote over the batter then top with streusel
• Fill tartlet shells with Blueberry Compote and top with whipped cream
• Make it savory! Play with Blueberry Compote and add mustard, vinegar, herbs, pepper, sour cream—whatever