Recorded October 14, 2009. This sauce makes an excellent topping for yogurt, ice cream, pancakes, French toast or fresh fruits such as melon, pear, or banana.
6 oz (175 g) fresh or frozen berries
1 to 2 T (15 to 30 ml) sugar (based on the fruit sweetness)
1 to 2 T (15 to 30 ml) water
1 t tapioca starch or corn starch
pinch of salt
Combine ingredients in a tall microwave-proof container. A 2-cup (500 ml) measuring cup works well. Bring to a boil in the microwave cautiously, taking care it doesn't overflow. Stir, and bring to a boil again. Pour while hot into a small clean glass mason jar sanitized with boiling water. Tighten band while it cools. Store refrigerated. Lasts about one month after opening. Note: Blueberries, strawberries, blackberries, raspberries or sweet black cherries can be used. Black cherry sauce is outstanding. Pineapple is not recommended.
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