Quick Berry Sauce
7 ingredients · 15 minutes · 16 servings
Directions
Add the berries, vanilla and cinnamon (if using), to a pot over medium heat. Bring to a simmer and continue to cook until the berries are tender and the mixture resembles a sauce, about 10 minutes.
Remove the cooked berries from the heat. If the sauce is quite watery, add the arrowroot flour to the lemon juice & pour into the sauce. Combine well. If the sauce resembles the texture you want, skip using the arrowroot flour and simply stir in the lemon juice.
Let it cool then transfer to an airtight jar or container and refrigerate until ready to use. This is great on pancakes or with yogurt. Enjoy!
Ingredients
3 cups frozen berries (I like a mix of strawberries, raspberries & blueberries)
1 tsp vanilla extract (optional)
1/2 tsp cinnamon (optional)
Juice from 1/2 a lemon
1 tbsp arrowroot or tapioca starch (you may not need this if your sauce is thick)
Notes
Leftovers - Refrigerate in an airtight container for up to seven days or freeze for up to two months.
Serving Size - One serving is approximately 2 tablespoons.
Like it Sweet - Add maple syrup, honey, stevia or monk fruit sweetener to taste.
No Frozen Berries - Use fresh berries instead.
How to Use - Spread on toast, muffins, rice cakes. Use as a topping for oatmeal, pancakes or yogurt. Use in any recipe that calls for jam.
