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Blackberry and Blueberry Sauce

Recipe information

  • Yield

    Makes 4 cups

Ingredients

1/2 cup sugar
1 tablespoon fresh lemon juice
2 pints fresh blueberries
2 containers (6 ounces each) fresh blackberries
1 teaspoon cornstarch

Preparation

  1. Step 1

    In a medium saucepan set over medium heat, stir together the sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until the blueberries burst and release their juices, about 3 minutes.

    Step 2

    In a small bowl, dissolve the cornstarch in 1 teaspoon cold water. Stir into the sauce. Simmer, stirring, about 1 minute more, until the sauce thickens slightly. Remove from the heat; stir in the remaining berries. Transfer the sauce to a serving bowl. Chill until cold; stir before serving with the pie.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceLemonCitrusFruitBlackberryBerryBlueberrySnackNut FreeVegetarianDairy FreeVeganGluten FreeMake AheadSimmerCookbooks
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