Prep 25 mins
Cook 0 mins
From Canadian Living magazine. Partridgeberries are also called lingonberries, and are similar to cranberries in taste. So this is a great substitution.
- 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
- 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.
- 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.).
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! :)
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!