John Kernick
This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream and even a piece of toast.
How to Make It
Step 1
In a small bowl, dissolve the cornstarch in the water.
Step 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.
Step 3
Using an immersion blender, gently blend until a thick sauce forms. Serve chilled.
