Mixed Berry Sauce
I stole this sauce idea from a recent post by Zsuzsa for Caramelized Blueberry Sauce.
I've had a partial bag of whole strawberries and one of mixed berries (blueberries, raspberries and blackberries) in my freezer for a while. I've been using the fruit for smoothies but it's slow going to get through it all. I thought of making a mixed berry cobbler with what was left, but, after seeing the lovely sauce on her post, made it instead.
I just had some mixed berry sauce on the last of a container of French Vanilla Bean ice cream. The rest ... we'll have to see. :)
Mixed Berry Sauce - makes 2 1/2 cups fruit sauce
2 1/2 cups of mixed (blackberries, blueberries, raspberries, strawberries) berries, frozen or fresh
1/2 cup sugar
2 tbsp maple syrup
Place all the ingredients in a medium sized saucepan and over medium heat, bring to a boil. Reduce the heat to a simmer and continue cooking until the fruit breaks down as much as you like (5-15 minutes).
NOTE: Once the whole strawberries had thawed, I used a sharp knife to cut them in half as they were much larger than the other berries in the mixture.
Serve over ice cream, waffles, crepes and over roast meat or poultry
I've had a partial bag of whole strawberries and one of mixed berries (blueberries, raspberries and blackberries) in my freezer for a while. I've been using the fruit for smoothies but it's slow going to get through it all. I thought of making a mixed berry cobbler with what was left, but, after seeing the lovely sauce on her post, made it instead.
I just had some mixed berry sauce on the last of a container of French Vanilla Bean ice cream. The rest ... we'll have to see. :)
Mixed Berry Sauce - makes 2 1/2 cups fruit sauce
2 1/2 cups of mixed (blackberries, blueberries, raspberries, strawberries) berries, frozen or fresh
1/2 cup sugar
2 tbsp maple syrup
Place all the ingredients in a medium sized saucepan and over medium heat, bring to a boil. Reduce the heat to a simmer and continue cooking until the fruit breaks down as much as you like (5-15 minutes).
NOTE: Once the whole strawberries had thawed, I used a sharp knife to cut them in half as they were much larger than the other berries in the mixture.
Serve over ice cream, waffles, crepes and over roast meat or poultry