Frozen berries turn into a quick and simple sauce--a dash of crème de cassis makes it special.

Patsy Jamieson
Source: EatingWell Magazine, March 1998




Ingredient Checklist


Instructions Checklist
  • Combine blueberries, raspberries, sugar and water In a large saucepan,. Bring to a simmer, stirring occasionally.

  • Mix lemon juice and cornstarch; add to the berry mixture and cook, stirring, until slightly thickened, about 1 minute. Stir in creme de cassis (or black currant syrup), if desired. Let cool slightly; serve warm.


Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

14 calories; protein 0.1g; carbohydrates 3.3g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 2.6g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 3.4IU; vitamin c 1.1mg 2% DV; folate 0.6mcg; calcium 1.4mg; ironmg; magnesium 0.4mg; potassium 10.5mg; sodium 0.2mg; thiaminmg.