Blueberry Pancake Topping

• 1 cup frozen or fresh blueberries
• 1/4 cup cool tap water
• 2 teaspoons cornstarch
• 2 tablespoons apple or white grape juice concentrate
• Dash nutmeg
• 1 tablespoon lemon juice
• Dash salt

First get out a quart-sized saucepan. Measure in the water and cornstarch. Stir until the cornstarch dissolves. Add the blueberries, concentrated fruit juice, nutmeg, lemon juice and salt. Cook and stir the mixture over medium heat until it thickens and boils. Let it boil for about a minute. The sauce will be a beautiful purple and taste delicious over pancakes. Makes 2 servings.