Tuesday, October 2, 2007

Berry Sauce

It does not take a rocket scientist to figure out how to make this sauce. However, my mother, who has PLENTY of common sense and cooking experience, loved this sauce so much, she asked me how to make it. Thus, the recipe - if you can call it that.

One package of frozen blueberries
One package of frozen raspberries - the same amount as the blueberries.

Dump both packages in a saucepan, put the lid on and turn the heat on as low as possible. Go about your morning fixing pancakes or toast. Forget about the berries. Notice the great smell just as the berries boil over. Rush to the stove. Pop off the lid. Get out the potato masher and smash the berries all up. Dump 1/2 cup of sugar, or however much you like, into the pan and stir it nicely. Then, crank the heat up a bit and glance at the clock. Wait for the sauce to boil for a minute, turn it off, and WALA - berry sauce.

This sauce is great over plain yogurt and Japanese Corn Flakes - harder than ones in the States and don't get soggy as fast. My baby dumped all of her pieces of pancake in her bowl with yogurt and berry sauce, and that has become her breakfast of choice. I too must admit that the slightly burnt flavor of those pancakes is best hidden by something, and something with fruit is always a nice something.

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