Chunky Berry Sauce Recipe - The Washington Post
This berry sauce is a great way to use up a surplus of berries and makes a delightful accompaniment for blintzes, ice cream, toast — or whatever you desire. Cranberries are plentiful in winter and blueberries in summer, so your blintzes never need to be without a homemade sauce to complete them.
Storage: Refrigerate for up to 2 weeks.
From Washington writer Susan Barocas.
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Ingredients
measuring cupServings: 16 (makes 2 cups)
Directions
Step 1
In a medium saucepan over medium heat, stir together the berries, sugar, butter, orange zest and juice, and cornstarch until combined, and bring to a simmer. Maintain the mixture at a simmer, stir gently occasionally, until the berries pop and release their juices.
Step 2
Remove from the heat and let cool; the sauce will thicken as it stands. If it thickens too much, stir in a little orange juice to loosen.
Step 3
Serve warm, at room temperature or chilled.
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Nutritional Facts
Per 2-tablespoons serving
Calories
70
Fat
1 g
Carbohydrates
16 g
Sugar
14 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Washington writer Susan Barocas.
Tested by Susan Barocas.
Published December 12, 2016
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