(no subject)

[ohbabybabybaby]

Alright... I'm trying to make fruit-sauce to go on top of carby breakfast items... pancakes... fake french toast... that sort of thing.

Would regulare juice... blueberry juice, maybe... thicken up a bit if I simmered it?
I don't mind it being a thin "sauce" but a little thicker and stronger tasting than juice... anybody know?