- 2 cups blueberries, rinsed and divided
- 1/2 cup water
- 1/2 cup sugar, or more to taste
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Combine 1 1/2 cups blueberries, water, sugar, ginger and vanilla in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until blueberries burst and the sauce begins to thicken, about 15 minutes.
Remove from the heat and stir in remaining blueberries and lemon zest. Store in the refrigerator up to 2 weeks or freeze up to 3 months.