Combine the
blueberries or
huckleberries, water, sugar, and salt in a medium saucepan. Bring mixture to a boil and simmer gently for 15 minutes. While simmering, mash the berries slightly with a potato masher. Mix the cornstarch into water. With the blueberries still simmering, slowly stir in the cornstarch mixture.
Continue to stir for at least two minutes. Remove from heat and stir in butter.
Yield: 1-1/2 to 2 cups
Recipe Source:
Kokopelli's Cook Book by James and Carol Kunkle