• 200 g (2 cups) fresh or frozen blueberries
  • 150 g (2/3 cup) sugar
  • Juice of one lemon

In a small heavy bottomed pot, place the sugar and blueberries and bring to a boil. Lower heat to a slow simmer and cook the blueberries until the sugar has dissolved and you have a sauce with about ½ the blueberries still holding their shape.

Take off the fire and cool. Once cool enough to taste add the lemon juice a teaspoon at a time until you reach desired sweet/tart level.
Refrigerate until ready to use, can be made 3 days before use.