Step 1

Rinse the berries if desired. Dissolve the cornstarch with a small amount of water.

Step 2

Add all the ingredients to a saucepan and heat over medium-high to bring the mixture to a boil.

Step 3

Once boiling, reduce the heat and gently simmer for about 15 minutes. During this time, the berries will begin bursting to infuse the syrup with flavor, and the mixture will thicken (it will further thicken as it cools).For a clear syrup, don't mash the berries too much. Just let them naturally infuse and burst.

Step 4

For a thick compote-like sauce, you can enjoy it as-is.For a thin syrup, pour the mixture through a fine-mesh strainer to remove the blueberry pulp.Alternatively, for a slightly thicker, opaque blueberry coulis, blend the mixture (in a blender or using an immersion blender) before optionally straining it.

Step 5

Pour the syrup into a sterilized, airtight bottle or jar if you plan to save some for later.