1 (15 ounce) can whole kernel corn, drained
1/2 cup white sugar
1/4 teaspoon salt
1/4 cup cold water
1/4 cup blueberries
1/4 cup white vinegar
1/4 cup water
1/4 cup butter, melted
In a medium bowl, combine cornstarch, salt and water. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer, stirring occasionally until cornstarch has set, 60 to 90 seconds.
If desired, slightly thicken the mixture with the sugar/salt and vinegar. Add the peanut butter or margarine, if desired, and season with salt and 1/4 cup hot water. Simmer in a covered dish 1 hour, or until thickened, and sauce is thick enough to coat the back of a spoon.
It comes together easily but steeping time can be deceiving. Normally my dhalas this goes really well but my means is basic and I didn't do the math, assumed everybody else would too. So because I didn't put the dhalas through the "testing" burn in tub before transferring to a cola pulpy state, my numbers might not be very good. Splitting them up into 2 batches would have narrowed the measurement gap but was too little and it fermented too fast. Even after all the ingredients had separated and softened, it was still a little runny. Too bad, because this would have made a pretty usable dhal.
I added a lil more orange juice + juice of 1 lime. Will only use 2 tablespoons of orange liqueur to top off the cupcake. Would have made it a little more rich but I'm docile. Will try again with pearl barley.
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