Canadian Wild Berry Sauce

Submitted by Charmie777

"From Canadian Living magazine. Partridgeberries are also called lingonberries, and are similar to cranberries in taste. So this is a great substitution."

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 2 1/2 cups

ingredients

• 2 cups fresh lingonberries (partridgeberries) or 2 cups cranberries (or use frozen)
• 1⁄3 cup granulated sugar
• 2 cups fresh blueberries (or frozen)
• 2 tablespoons cornstarch
• 1 teaspoon vanilla

directions

1. In saucepan, bring partridgeberries, sugar and 1/4 cup (50 mL) water to boil over medium-high heat, stirring occasionally; reduce heat and simmer for 5 minutes. Add blueberries.
2. In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into berries and simmer until thickened, about 2 minutes. Stir in vanilla. (Make-ahead: Let cool and refrigerate in airtight container for up to 4 days; reheat before serving.).

Reviews

[dicentra]

I made this last night for ZWT2. I halved the recipe and used frozen mixed berries and fresh blueberries. I wish I had used two full tbls of cornstarch, because it just didn't thicken up enough for me. Still yummy though. I served it over pound cake cubes. This would be amazing on good vanilla ice cream. YUM! :)

 

[PaulaG]

The sauce is not overly sweet and has a nice tartness from the berries. Not having access to ligonberries, I used frozen cranberries as well as frozen wild blueberries. This sauce topped fresh Cranberry Ricotta Pancakes recipe #160639. Yummy!