Blueberry Syrup

I had some blueberries that were starting to go bad. You know, too mushy to eat but not yet moldy. How better to use them up than to make a delicious blueberry syrup for dinner? We have waffles/pancakes for dinner at least twice a month. It's a good, quick dinner to make when the fridge is empty (and so is the pocketbook!).  This syrup/sauce was A-MAZ-ING! I stored it in the fridge and heated up for a second meal a couple days later. It was a little more jelly-like, but still very tasty.  This recipe was found on allrecipes.com.

INGREDIENTS:

2 cups fresh or frozen blueberries
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:

• 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.
• 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.