1TablespooncornstarchOptional. If you want a looser, more natural sauce, skip this.
1cupunsweetened blueberry juiceor water
Pinchof kosher salt
A few scrapes of fresh orange zestoptional
Fresh lemon zesta few scrapes, to taste (optional)
¼cupmaple syrup
2teaspoonsdried or fresh sweet fern nutletsbruised or crushed to release their aroma
Instructions
Wrap the sweet fern tightly in cheesecloth and tie closed.
Mix the cornstarch with half of the juice or water to form a slurry and reserve.
Bring the blueberries, remaining juice or water, maple and sweet fern packet to a simmer, then add the cornstarch, cook another minute or two until thickened, then cool and reserve.
Pulse the mixture with a handblender once or twice to break the wild blueberries up a bit, then stir in the lemon juice, and zests before serving or refrigerating.
Notes
You'll notice I use blueberry juice here. It makes a great sauce, but is optional.