This simple fruit sauce features blackberries, blueberries, and raspberries. Perfect to stir into yogourt, pour on pancakes, or drizzle over cheesecake.
Servings 41/4 cup servings
Calories 65kcal
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Ingredients
2cupsblackberries
1/3 cup fresh orange juice
1/2 teaspoonorange zestgrated
1-2tablespoonssugarto taste
2teaspoonscornstarch
2 teaspoonswater
1/4cupblueberries
1/4cup raspberries
Instructions
In a saucepan, add the blackberries, orange juice, rind, & sugar.
Cook over low heat for about 10-14 minutes, until the blackberries break down. Give them a mash with a potato masher to help things along if you want.
In a small bowl, combine the cornstarch and water and then stir into the blackberries.
Cook over medium heat for a few minutes until slightly thickened.
Strain the juice from the blackberry puree. {You could add the seeds etc to a smoothie.}
Mix the fresh blueberries and raspberries into the strained juice.
Serve warm or cold. Delicious on yogurt, pancakes, and cheesecake or cheezecake.
Notes
Storage and Reheating
Store this in the fridge. You can reheat it gently over low heat if it thickens too much.
Variations
I haven't tried it, but I bet this fruit sauce would be equally good with strawberries in place of the blackberries.