Berry Sauce

This sweet-tart sauce is wonderful on pancakes, French toast, and ice cream. Berry sauce
Yield about 3 cups
Time 5-15 minutes*
  • large pot
  • wooden spoon
  • ½ c sugar
  • ½ c water
  • 2 T lemon juice
  • 1 T cornstarch or arrowroot
  • 4 cups berries, fresh or frozen*
Directions Combine sugar, water, lemon juice, and cornstarch in pot over medium heat. Stir well to dissolve cornstarch, then add fruit.

Simmer, stirring frequently, until syrupy.*

Taste and add more sugar or lemon if necessary.

Notes * If using fresh berries, you’ll only need to simmer for a minute or two. With frozen berries, simmer until they are completely thawed and heated through, about 10 minutes.

Berry sauce tastes best served hot or warm.

This recipe works with any kind of berry as well as apricots and peaches. When using strawberries, apricots, or peaches, you’l probably want to add a bit more lemon juice.

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Berry sauce