Wildberry Sauce

Author: Canadian Living

Partridgeberries, called lingonberries in Europe, are most similar to cranberries in flavour. Serve this sweet berry sauce over pancakes, waffles or ice cream.

  • Portion size 625 servings

Ingredients

  • 2 cups fresh or frozen partridgeberries
  • 2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 2 cups fresh or frozen wild blueberries
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla

Method

In saucepan, bring partridgeberries, sugar and 1/4 cup (50 mL) water to boil over medium-high heat, stirring occasionally; reduce heat and simmer for 5 minutes. Add blueberries.

In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into berries and simmer until thickened, about 2 minutes. Stir in vanilla. (Make-ahead: Let cool and refrigerate in airtight container for up to 4 days; reheat before serving.)

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Wildberry Sauce

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