Mixed Berry Sauce
When berries are in season, here’s a versatile sauce to serve over cakes, pies, or nondairy ice cream.
Serves 6 as a topping
- 2 cups mixed fresh berries (use any combination you wish of
whole blueberries, strawberries, raspberries, etc.)
- 1/2 cup apple juice
- 2 teaspoons arrowroot or cornstarch
- 1 tablespoon natural granulated sugar, or to taste, optional
Wash the berries well. Use small berries such as blueberries or raspberries whole; remove hulls and chop strawberries into approximately 1/2-inch chunks.
Combine the berries in a medium-sized saucepan with the apple juice. Bring to a simmer, then cover and simmer gently for 5 to 10 minutes, or until all the berries have softened and burst.
Dissolve the arrowroot in a small amount of cold water. Stir slowly into the berry mixture and simmer for another minute or so, until it has thickened. If you’d like the sauce to be sweeter, stir in brown sugar to taste. Let cool to room temperature before serving as suggested in the headnote.