Fresh Blueberry and Cassis Sauce

• Servings: Makes about 1 cup.

This sauce is made more complex with the addition of a little crème de cassis, a liqueur made from black currants that's best known as the ingredient that turns white wine into a cocktail known as a Kir.  Cassis adds a slightly tangy flavor to the berries' sweetness.  You can find cassis at almost any liquor store. 

Ingredients

• 3 cups fresh blueberries
• 1/3 cup light brown sugar
• 2 tablespoons crème de cassis
• 2 tablespoons fresh lemon juice
• Pinch ground cinnamon

Directions

1. Combine all the ingredients in a medium non-reactive saucepan. Stir over medium low heat until the sugar dissolves and the berries begin to release their juice, about 1 to 2 minutes.
2. Bring to a low simmer and continue to cook until the blueberries pop, about 5 minutes. Remove from the heat.
3. It will be very soupy but as the berries cool, the sauce will thicken.
4. Transfer to a bowl or storage container and let cool to room temperature; if you place a piece of plastic wrap on the surface it will prevent the sauce from developing a skin. Refrigerate if you're not going to use the sauce immediately.
5. This sauce can be gently re-heated to serve warm or can be served cold or at room temperature.