Step 12: If you want some blackberry sauce to go with the dessert then cook the remainder 1 cup of juice / puree, 1/2 cup sugar, and 1
T. cornstarch in a small saucepan and cook on medium stirring constantly until sauce thickens slightly.
For meringue, whisk together sugar and
cornstarch in a small saucepan.
Combine sweetener and
cornstarch in a small saucepan.
To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and
cornstarch in a small saucepan.
Combine remaining 2 tablespoons sugar, water, and
cornstarch in a small saucepan; bring to a boil.
Combine reserved Montmorency tart cherry juice and
cornstarch in a small saucepan; mix until smooth.