Name: Blueberry-Raspberry Sauce
Total time: 1 h
Ingredients: 1 pint blueberries, divided; ¼ cup sugar; 1 ½ teaspoons lemon juice; 1 tablespoon water; 2 tablespoons eau-de-vie de framboise, or Chambord (optional); 1 cup raspberries

Blueberry-Raspberry Sauce

Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.

total:

1 hr

Servings:

Ingredients

1 pint blueberries, divided
¼ cup sugar
1 ½ teaspoons lemon juice
1 tablespoon water
2 tablespoons eau-de-vie de framboise, or Chambord (optional)
1 cup raspberries

Directions

Step 1

Combine 1 1/2 cups blueberries with the sugar, lemon juice and water in a large heavy saucepan. Cook over medium-low heat, stirring constantly, until the berries pop and a sauce forms, 5 to 10 minutes.

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Step 2

Remove the pan from the heat and stir in framboise (or Chambord), if using. Transfer the sauce to a bowl, cover and chill until cold.
Step 3

Just before serving, stir in the remaining blueberries and raspberries.

Nutrition Facts

Serving Size: 2 tablespoons

Per Serving:

18 calories; protein 0.2g; carbohydrates 4.5g; dietary fiber 0.6g; sugars 3.6g; fat 0.1g; vitamin a iu 8.4IU; vitamin c 2.7mg; folate 1.9mcg; calcium 2.1mg; iron 0.1mg; magnesium 1.9mg; potassium 17.6mg; sodium 0.2mg.

Exchanges:

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts