12/26/10

Blackberry Sauce

1 c. frozen blackberries
1/2 c. sugar
1 T. cornstarch
1 t. lemon juice
1 c. water

In a medium saucepan (not over heat), combine the sugar and cornstarch. Add the blackberries and stir so they are coated. Turn the stove on and heat slowly, allowing the berries to release their juice. As they “juice up,” add the lemon juice and water. If it starts to bubble, turn it down to low and stir constantly. (A little more water might be required if it gets too thick.) The cornstarch will thicken everything up as it cooks.

Pour this warm blackberry topping over fresh waffles or pancakes

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