Rustic Blueberry Sauce with Cassis
- 2 Tbs. crème de cassis (black currant liqueur)
- 2 Tbs. fresh lemon juice
- 1/3 cup raw sugar, such as demerara or muscovado, or packed brown sugar
- Scant 1/8 tsp. ground cinnamon
- 3 cups fresh blueberries
Combine all the ingredients in a 2-qt. heavy-based saucepan. Stir over medium-low heat until the sugar dissolves and the berries release their juice. Bring to a simmer and cook until most of the berries have burst and the mixture has the consistency of a runny sauce (it thickens somewhat as it co...