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U.S. Highbush Blueberry Council

Blueberry Ginger Sauce
Blueberry Risotto Fritters with Blueberry-ginger Sauce


  • 2 pints (4 cups) fresh or frozen blueberries
  • ½ cup sugar
  • 2⁄3 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons finely chopped crystalized ginger


  1. In a saucepan, combine blueberries, sugar, cornstarch and ginger
  2. Gradually stir in water
  3. Stirring constantly over medium-high heat, bring to a boil and boil 1 minute

Number of servings (yield): 3 cups

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