This Blueberry Raspberry Sauce is good on ALL OF THE THINGS, such as chicken, pork, ice cream, baked brie, turkey, waffles, etc., etc., etc.
- 1 cup blueberries (fresh or frozen)
- 1/4 cup raspberries (fresh or frozen)
- 1–2 tsp lemon juice
- salt to taste (very little, like half a pinch)
- maple syrup or honey to taste
- Combine all ingredients with 1/2 cup water into saucepan over medium to medium-high heat and cover. Let berries soften and gently for 10 min stirring periodically. Add more water if sauce gets too thick at any point (don’t worry we can always boil off the extra at the end).
- Try to mash as many of the berries as you can to release their juices.
- Remove from heat and mix well. At this point I used a potato masher to crush and mix the berries.
- If the sauce is too thin and runny, return to heat until desired thickness. And be sure to scrape the thick stuff off of the sides of the pot: that’s all concentrated flavor that you don’t want to lose!
- Taste and adjust flavors: This sauce should really highlight the flavor of the berries themselves: naturally sweet with a touch of sour. If you have a sweet tooth, you put in too much salt, or your berries are too tart, add some maple syrup or honey as needed.
Keep in mind that your berry flavors will vary, so it’s important that you test the sauce at the end to ensure it is what you like.
- Category: sauce
- Method: stove-top