Blueberry Sauce with Cointreau

From Cherrapeño

Blueberry Sauce with Cointreau

1 cup fresh blueberries, rinsed
1 fresh orange, zest and juice
1 tablespoon light brown sugar
1 teaspoon cornflour, mixed with 1 tablespoon water
1 tablespoon Cointreau

Grate or zest the rind of the orange and put into a small saucepan, along with the juice of the orange and the brown sugar.

Bring to a boil and add the blueberries. Turn the heat to low and cook for a few minutes until the berries are beginning to soften. Add the cornflour/water mixture, also the Cointreau, and stir until the mixture begins to thicken. Pour into a small dish and leave to cool