Blueberry Pancake Sauce

Makes 2 cups

Sauce may be kept refrigerated for up to 2 weeks. Excellent, when heated, as a topping for pancakes or corn bread.

2 cups fresh blueberries (1 pint)

1 tsp. grated lemon rind

½ cup sugar

½ tsp. ground cinnamon

½ tsp. ground nutmeg

¼ cup water

1. Stir ingredients together in a 2-quart pan.
2. Bring to boil over moderate heat, stirring often and cook for 8 to 10 minutes until sauce thickens and sugar is dissolved. The sauce will continue to thicken as it cools.

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