Mixed-Berry Conserve

By cnash

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

Ingredients

• 1/2 teaspoon(s) cornstarch
• 1/2 teaspoon(s) water
• 6 ounce(s) fresh or frozen raspberries
• 2 ounce(s) fresh or frozen blueberries
• 1/4 cup(s) fresh orange juice
• 3/4 cup(s) sugar
• 2 tablespoon(s) sugar
• 1 salt

Preparation

Step 1

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.

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