ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed-Berry Conserve

John Kernick
Total time 20 mins
Yield Makes about 2 cups
This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream and even a piece of toast.


  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon water
  • 6 ounces fresh or frozen raspberries
  • 2 ounces fresh or frozen blueberries
  • 1/4 cup fresh orange juice
  • 3/4 cup plus 2 tablespoons sugar
  • 1 pinch of salt

How to Make It

  1. In a small bowl, dissolve the cornstarch in the water.

  2. In a medium saucepan, combine the berries with the orange juice, sugar and salt and bring to a simmer over moderate heat, stirring until the sugar dissolves. Cook for 5 minutes, stirring occasionally. Stir in the dissolved cornstarch and simmer until the liquid is slightly thickened, about 30 seconds.

  3. Using an immersion blender, gently blend until a thick sauce forms. Serve chilled.