Mixed Berry Sauce
From EatingWell: March 1998
Frozen berries turn into a quick and simple sauce—a dash of crème de cassis makes it special.
- 1 1/2 cups frozen blueberries
- 1 1/2 cups frozen raspberries
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch
- 1 tablespoon crème de cassis, (or black currant syrup)
- 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 crème de cassis (or black currant syrup), if desired. Let cool slightly; serve warm.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.
Per tablespoon: 12 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 5 mg potassium.
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- Ease of Preparation
- Type of Dish
- Sauce/Condiment, sweet
- Total Time
- 15 minutes or less
- 8 or more
- March 1998