Fresh Berry Sauce

40

May is the perfect time for finding the most luscious, ripe berries to buy or to pick. Strawberries, blueberries, blackberries and dewberries are perfect in May. Try this wonderful Berry Sauce recipe, and see if you can make perfect berries even better. This recipe makes six cups, so freeze some for later, and enjoy a treat now. This sauce is great on ice cream, on a slice of toasted pound cake, or even on hot-from-the-oven biscuits.

1 Cup Sugar
1/3 Cup Cornstarch
1 Cup Cold Water
½ Cup Lemon Juice
½ Cup Maple Syrup
4 Cups Fresh Strawberries, Halved
2 Cups Each Fresh Raspberries and Blackberries

In large saucepan, combine sugar and cornstarch.  Stir in water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve immediately or transfer to freezer containers. May be frozen for up to three months. To use frozen sauce: Thaw in the refrigerator overnight.  Place in a saucepan and heat through.  Note: This sauce is wonderful over slices of toasted pound cake, over ice cream, or warm-from-the-oven biscuits. Yield: 6 cups.