Wild Blueberry Sauce

Rinse 2 cups of fresh or frozen wild blueberries under cold water, removing any stems or debris. If using frozen berries, allow them to thaw slightly for about 5 minutes.

Combine the blueberries, 1/4 cup granulated sugar, and 2 tablespoons of water in a small saucepan over medium heat. Stir gently to coat the berries with the sugar.

Cook the mixture over medium heat, stirring occasionally, until the blueberries begin to burst and release their juices. This should take approximately 8 to 10 minutes.

Add 1 tablespoon of fresh lemon juice and a pinch of salt to the saucepan, then stir to combine. Taste and adjust sweetness by adding more sugar if desired.

Reduce the heat to low and allow the sauce to simmer, stirring frequently, until it thickens to a pourable syrup-like consistency. This should take an additional 5 to 7 minutes.

Remove the saucepan from heat and strain the sauce through a fine-mesh sieve into a heatproof bowl if a smooth consistency is desired, pressing the solids with a spoon to extract all liquid.

Allow the sauce to cool to room temperature before transferring it to a clean glass jar or bottle for storage. The sauce can be refrigerated for up to two weeks.