Mixed Berry Cream Sauce

1. 1

   Put berries and 2 tablespoons of water in a sauce pot. Cook for about 15-20 minutes, stirring often over medium heat. The berries will burst, releasing their juices. To help with this process, as you stir, mash the berries against the sides of the pot.

2. 2

   Place a fine mesh strainer over a bowl. Pour the berries and juice through the strainer. Working with a mixing spoon or a rubber spatula, stir and press the berries against the strainer to express the juices through the strainer and into the bowl. There should be about 1 cup of juice from the berries. Discard the berry pulp and seeds.

3. 3

   Pour the 1 cup of berry juice back into the sauce pot.

4. 4

   Stir the cornstarch and the sugar together. Whisk them into the berry juice.

5. 5

   Over medium heat bring to a simmer, stirring constantly until berry juice mixture is somewhat thickened. Stir in the cream. Continue to cook and stir until sauce is warm. Then remove from heat.

6. 6

   This sauce thickens as it cools. Serve slightly warm or at room temperature. Cover and refrigerate any left-over sauce. Warm before serving.

7. 7

   Bonus: Refrigerated berry cream sauce turns to a soft pudding consistency. Put some in a bowl and get out your favorite licking spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.