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• Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar.

• Add the blueberries and ginger; simmer until the blueberries are softened. Remove from heat; stir in the lemon juice.

• Purée in a blender or food processor until smooth. Serve warm.

½ cup granulated sugar
½ cup water
1½ cups frozen wild blueberries
1 tsp. grated fresh ginger
1 tsp. fresh lemon juice

This article appears in Dec 1-31, 2007.

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