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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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âThis recipe is fantastic served over toasted slices of pound cake as well as warm-from-the-oven biscuits!â Try it over ice cream, too! Wanda Wedekind â West Frankfort, Illinois Ingredients:
1 cup sugar |
1/3 cup cornstarch |
1 cup cold water |
1/2 cup lemon juice |
1/2 cup maple syrup |
4 cups fresh strawberries, halved |
2 cups fresh raspberries |
2 cups fresh blackberries |
Directions:
1. In a large saucepan, combine sugar and cornstarch. Stir in the water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
2. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
3. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 6 cups.
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