Categories: Grilling

Ingredients

• 6 oz. container blueberries
• 1/2 cup sugar
• 2 tbsp lemon juice
• 2 tsp cornstarch
• 1 1/2 cups chopped strawberries
• 18 to 24 glazed doughnut holes

Directions

1. Combine the blueberries, 1/4 cup sugar, 1 tbsp lemon juice, 1 tsp cornstarch, and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside.

2. Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tbsp lemon juice, and 1 tsp cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside.

3. Meanwhile, preheat a grill to low. Thread the doughnut holes onto wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces.

Email to a friend | Print this recipe | Back