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Recipes - and - RecipesI think this would be great with Carol's lemon sauce--half and half.
6 servings
This versatile topping is great for cakes, pies, ice cream, and regular or frozen yogurt.
2 cups fresh organic berries (use blueberries, strawberries, raspberries, or any combination)
1/2 cup apple juice
2 teaspoons cornstarch or arrowroot
1/4 cup cold water
1. Wash the berries well. Use small berries such as blueberries or raspberries whole; remove hulls and chop strawberries into approximately 1/2-inch chunks.
2. Combine the berries in a medium-size saucepan with the apple juice. Bring to a simmer, cover, and cook gently until all the berries have softened and burst, about 5 to 10 minutes.
3. Dissolve the cornstarch in the water. Stir slowly into the berry mixture and simmer until thickened, about 1 minute. Let cool to room temperature before serving.
Note: there is no sugar, so it won't keep too long in the fridge.
Joan
Garden Ridge Bed &Breakfast
Victoria, British Columbia
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