Wild blueberries will forever remind me of the trip that my sister and I took to New England (East coast of Canada and USA).  (See my New England clam chowder recipe and review here and my review of a New England restaurant that Barack Obama ate at here.)  I was feeling nostalgic when I discovered that President’s Choice sells frozen Canadian wild blueberries, so I purchased a very large bag and have been making this simple wild blueberry sauce ever since.  (On a side note, I really like the quality of this PC product and have since purchased another large bag.  I’m hoping to come up with a recipe that uses frozen blueberries to make a good wild blueberry pie.  I’ve had a failed attempt so far.  I’ll keep you posted.)  I have made this sauce for family, friends, and Ed, and everyone has loved it.  It’s subtly sweet and natural tasting and is versatile for a range of simple and delicious desserts.  For example, you could serve it warm over ice cream (photo below) or a slice of pound cake (recipe here) with a dollop of whipped cream.  I’ve also used this sauce (cooled) in trifle (photo above).  I don’t recommend making this sauce with regular blueberries, because they’re not as flavourful, they’re more tart, and they don’t hold their shape as well as wild blueberries.