The Washington Post

Chunky Berry Sauce

Chunky Berry Sauce 0.000

Deb Lindsey for The Washington Post

Dec 13, 2016

The sauce makes a nice accompaniment for blintzes; it also goes great with ice cream. Cranberries are plentiful in winter and blueberries in summer, so your blintzes never need to be without a homemade sauce to complete them.

Make Ahead: The sauce can be refrigerated for up to 2 weeks.


Yield: makes 2 cups

Ingredients
  • About 4 cups fresh or frozen cranberries (from one 12-ounce bag) or fresh or frozen blueberries (2 pints)
  • 1 tablespoon unsalted butter
  • 1 cup sugar
  • 1 teaspoon cornstarch
  • Finely grated zest (1 tablespoon) and 1/3 cup juice from 1 orange, or more juice as needed

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Directions

Stir together the fruit, butter, sugar, cornstarch, and orange zest and juice in a medium saucepan over medium heat. Once the mixture begins to bubble at the edges, stir gently until the berries pop and release their juices.

Remove from the heat; the sauce will thicken as it cools. If it thickens too much, stir in a little orange juice to loosen it.

Serve warm, at room temperature or chilled.

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Recipe Source

From Washington writer Susan Barocas.

Tested by Susan Barocas.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per 2-tablespoons serving: 70


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 16g 5%

Dietary Fiber: 0g 0%

Sugar: 14g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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