Blueberry/Cranberry Sauce

We found this recipe on Allrecipes a while back and have LOVED this sauce on anything pancakes, waffles, crepes, and french toast. It's also good on ice cream too. It doesn't make too much either. I think it's less than 3 cups total. Today we had some leftover fresh cranberries and decided to use those instead of blueberries. DELICIOUS! 6/5

Ingredients

• 2 cups fresh or frozen blueberries/ cranberries or other berries (we have done blueberry and cranberry)
• 1/4 cup water
• 1 cup orange juice
• 3/4 cup white sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1/8 teaspoon ground cinnamon

Directions

1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.