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
- 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
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.)