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Easy Berry Topping or Sauce
For an easy dessert, like store-bought ice cream or angel food cake, a raspberry, or strawberry or mixed berry sauce is a great topping. Using store-bought frozen, or fresh, berries, making the sauce takes just a few minutes, plus a few more minutes to cool.
The typical packages of frozen berries
are 12 ounces, and the fresh berries are a pint. Both work with this recipe. I
prefer organic berries, to avoid the pesticides that are often used on these
crops.
12 ounces frozen or 1 pint fresh berries
(raspberries, blackberries, strawberries, blueberries, or mixed berries),
organic preferred
2 1/2 tablespoons brown sugar for 12 ounces of frozen fruit OR 1/2 tablespoons brown sugar for a pint of fresh berries
1/8 teaspoon salt
If using frozen berries, place them
directly in a small enamel or stainless steel cooking pot. If using fresh
berries, remove any leaves or stems and place the fruit in the pot. Add the
brown sugar and salt.
Heat to a boil over medium heat,
stirring frequently, and cook until fruit is becoming tender. Turn off the heat
and break up the berries somewhat with a potato masher or fork. Let cool.
The sauce will keep, refrigerated, for a
week or more.
Serve over your choice of ice cream,
sherbet, cake, cheesecake, pudding, or even pancakes. An optional additional
topping is whipped cream.
