Blueberry-Raspberry Sauce

1. 1

   1. Combine the blueberries, sugar, water and cinnamon stick in a heavy, medium saucepan.

2. 2

   2. Stir over low heat until sugar dissolves. Then, increase heat and bring to a boil.

3. 3

   3. Reduce heat to low and cover. Simmer for 3 minutes.

4. 4

   4. Uncover and cook until the berries are tender and they look saucy. This takes about five minutes.

5. 5

   5. Remove from heat and gently stir in the raspberries.

6. 6

   6. Transfer to a bowl. Chill in the refrigerator until ready to serve. (This can be made two days ahead of time).

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   7. Serve with vanilla ice cream, pancakes, waffles, french toast or angel food cake!

* Per serving · 4 servings · Values may vary.

No additional tips available.