Mixed-Berry Conserve

John Kernick
This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream and even a piece of toast.

Yield:

Makes about 2 cups

Recipe from

Recipe Time

Total: 20 Minutes

Ingredients

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

Preparation

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

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.

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

Note:

Ron Marks,

March 2012