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
- 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
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.
From Washington writer Susan Barocas.
Tested by Susan Barocas.
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