In medium-sized heavy bottomed saucepan, combine blueberries, sugar, cinnamon, salt, grated orange rind, lemon juice, and one-half of the orange juice. Cook over medium-high heat just until mixture starts to boil then immediately reduce heat to medium-low to low and cook until blueberries have softened, approximately 5 minutes, stirring frequently.

Whisk cornstarch and the remaining half of the orange juice together until smooth.

Add about 2 tsp of the hot berry mixture to the cornstarch to temper it. Add the warm cornstarch mixture to the blueberries and stir gently to blend. Simmer, stirring frequently, for 3-5 minutes or until sauce is of desired thickness.

Remove from heat and stir in maple syrup and vanilla.

Store blueberry sauce in tightly closed container in refrigerator for up to 1 week or freeze for longer storage.