We love fruits of all kinds in this house. Unfortunately, this sometimes means that our eyes are bigger than our stomachs sometimes. This means we buy huge containers of strawberries or 29 pound watermelons. And sometimes, although very rarely, we aren’t able to finish up all that fresh fruit before it starts turning that corner toward not-so-good.
Not that that’s a problem though. There are SO many ways to use fresh fruits to extend their lives or make them freezer friendly. And I know I’ve said it before and risk sounding like a broken letter, but sauces are a fantastic way to put those on-the-verge fruits to use. Seriously, a world without sauces or dips would be a sad, sad world indeed.
Mixed Berry Sauce
- 1 c. water
- 1 c. sugar
- 3 c. mixed berries, or just one type of berry, whatever
- 1 T. cornstarch or arrowroot powder
- 1 T. water
1. In a medium saucepan, combine water and sugar. Bring to a slow boil and boil for about 5 minutes, stirring frequently.
2. While the simple syrup is coming together, slice or dice any berries that need it, like strawberries. Raspberries and blueberries can stay whole.
3. Add berries to syrup, reduce heat and simmer another 5 minutes. In a small bowl, stir together the cornstarch or arrowroot powder with the water. Slowly stir into the syrup, bring back to a boil and cook until thickened.
*This amount of cornstarch will create a semi-thick but still runny sauce, about the consistency of syrup. You can easily make it thicker to use in pies or as a cake filling by doubling the amount of cornstarch.
Here are some ideas for this sauce:
- As a breakfast syrup…over pancakes, waffles, crepes or French toast
- At the bottom of a bowl of plain yogurt for your own “Fruit On The Bottom” yogurt
- Mixed with softened cream for a delicious Mixed Berry Cream Cheese. This is great as is on bagels or used in place of plain cream cheese in a cream cheese frosting recipe.
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