Blueberry Compote

I decided last weekend that I wanted something to perk up breakfast and involved blueberries. So I just did what anyone would do: pull a pound of blueberries out of the freezer, and wing it. This was very popular, so I had to figure out a fast way to do it too. You, my invisible friends, are the lucky recipients of my desire to have blueberry something!

BLUEBERRY COMPOTE
Version 1

1/2 cup sugar
3 tbsp cornstarch
3/4 cup water
3 tbsp Creme de Cassis (optional)
1 pound (approx 3 cups) frozen blueberries

In a saucepan, whisk together the sugar and cornstarch until they are well blended. Add the water and Creme de Cassis, and cook until the solids dissolve and the mixture is hot. With a wooden spoon, stir in the blueberries, and cook until it simmers and thickens, stirring often, about 10 minutes. Makes about 1 quart.
Version 2: For when you only need a bit, and just can't wait.

3 tbsp sugar
1 tbsp cornstarch
1 cup frozen blueberries
1 tbsp Creme de Cassis (optional)

Put the blueberries in a 2 cup microwavable measuring cup. Sprinkle in the sugar and cornstarch, and stir well to coat the berries. Cook in the microwave at high power for 1 minute, remove, stir well, stir in the Creme de Cassis (if used), and return to the microwave to cook for another 3 to 5 minutes, until the sauce thickens, stirring every minute or so. Perfect for when someone wants warm compote over ice cream for dessert. (Can you tell I spoil my someone?)

This was great served over ice cream, and over pound cake. I don't know how long it will keep, because it only lasted 2 days. Oh, well. At least they loved it.