To make fresh blueberry sauce, cook blueberries along with orange juice, water and sugar, and add a mixture of cornstarch and water to it. Simmer the sauce until the desired thickness, turn off the heat, and add cinnamon and almond extract. Alternatively, mix sugar, cornstarch and salt in a pan, add the blueberries, and simmer for around five minutes. Turn off the heat, add lemon zest and juice.
Use 2 cups or 1 pound of frozen or fresh blueberries, 3/4 cup white sugar, 1/8 teaspoon salt, 1 cup orange juice or 1 teaspoon lemon juice and 1 teaspoon to 3 tablespoons of cornstarch to make the blueberry sauce. To improve the taste of the sauce, use 1/8 teaspoon cinnamon powder, 1/2 teaspoon almond extract or 1 teaspoon lemon zest.
In the first method, use medium heat to cook the blueberries, orange juice and sugar with 1/4 cup water. Gently stir, and allow the mixture to come to a boil. In a small cup, mix cornstarch with 1/4 cup cold water, and stir it in gently in the blueberry mixture. Simmer for about three to four minutes, or until the sauce coats a metal spoon.
In the second method, simmer the mixture of sugar, cornstarch, salt and blueberries using medium heat. Stir the mixture occasionally, and cook until the fruit juices are released and the liquid attains clarity.
To reduce the sauce's chunkiness, mash blueberries using a potato masher. Alternatively, puree approximately 1/2 cup of the sauce using a blender, and mix with the remaining sauce.