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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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Frozen berries allow me to prepare this colorful ice cream sauce all year-round. You can also stir in one 20-ounce can of drained pineapple tidbits. —Sheri Rarick, Galloway, Ohio Ingredients:
1 package (16 ounces) frozen unsweetened blueberries, thawed |
1 package (16 ounces) frozen unsweetened strawberries, thawed |
1 package (12 ounces) frozen unsweetened raspberries, thawed |
2 cups frozen unsweetened blackberries, thawed |
3/4 to 1 cup sugar |
3 tablespoons cornstarch |
Directions:
1. In a large bowl, combine the berries; stir in desired amount of sugar. Let stand for 1 hour. Drain and reserve the juice. Return berries to the bowl; cover and refrigerate.
2. In a saucepan, combine cornstarch and 1/4 cup reserved juice until smooth. Stir in the remaining juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cool to room temperature, stirring several times. Pour over berries and stir gently. Yield: about 6 cups.
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