YIELD: 8 portions
4 cups blueberries, fresh or frozen
11⁄2 qts. orange juice
1⁄4 cup firmly-packed light brown sugar
1⁄4 tsp. ground cinnamon
2 Tbsps. cornstarch
2 Tbsps. water
3⁄4 tsp. grated orange peel
buttermilk or plain yogurt
1. In a saucepan, combine blueberries, orange juice, brown sugar and cinnamon; bring to a boil. Dissolve cornstarch with water; gradually stir into blueberry mixture; cook and stir until clear and lightly thickened. Remove from heat; add orange peel. Cool slightly, about 5 minutes. Toa blender container, add about half of the blueberry mixture; whirl until pureed. Pour into a bowl. Repeat with remaining blueberry mixture. Cover and refrigerate until chilled. Serve swirled with buttermilk or yogurt, and top with a few blueberries, if desired.
Recipe and photo from US Highbush Blueberry Council.