Blueberry Lavender Sauce

Blueberry Lavender Sauce This deep purple Blueberry & Lavender Sauce has a sweet, floral aroma with unmistakable herbal undertones of lavender. Perfect for topping pancakes, waffles, ice cream or oatmeal. Ingredients 1 heaping cup of fresh blueberries 1 tablespoon of arrowroot 1/2 cup of orange juice 2 tablespoons of water 1/2 cup of sugar (any granulated sugar is fine) 1/4 teaspoon almond extract 1/4 teaspoon of finely chopped lavender flowers (you can usually find lavender plants pretty easily around the neighborhood but if not grocery stores tend to sell the dried flowers with the herbs and spices) Pinch of salt Instructions Wash your blueberries and add to a small pan. Put the arrowroot power into a small bowl or cup and stir the orange juice in very gradually. Start with a tiny bit of orange juice and keep stirring to avoid lumps forming. Pour the orange juice mixture over the blueberries. Throw in all the other ingredients. Place over a medium heat and simmer, stirring frequently, until it starts to get nice and thick. The orange juice will gradually change from orange to purple as the blueberries break down. If you find it is getting too thick, add a tablespoon or two of extra water. Once the sauce is dark purple and thick and the blueberries have broken down remove from the heat. This should take between 10 - 15 minutes. Either serve warm or let it cool. Will keep for about a week in a jar in the fridge. It also freezes well.