Ingredients
Scale
- 1 1/2 cups fresh blueberries
- 1 1/2 cups blackberries
- 1 tsp grated lemon rind
- 1 cup water
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
- 1/2 teaspoon vanilla
Instructions
- Place blueberries and blackberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and berries just start to break apart.
- Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick. Add lemon rind.
- Remove from heat. Puree in a blender if desired, or leave chunky. Add remaining blueberries and stir gently. Serve warm or cold.