1 l water
½ dl sugar or 2 tbsp fructose
2–3 tbsp potato starch
Approx. ½ l bilberries
Measure water, sugar and potato starch into a saucepan. Heat the mixture, stirring continuously, until it thickens. Wait for it to bubble and then add the bilberries. Sprinkle a little sugar on the surface to keep a film from forming. Serve chilled as a dessert or e.g. with porridge.