Wildberry Sauce
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Partridgeberries, called lingonberries in Europe, are most similar to cranberries in flavour. Serve this sweet berry sauce over pancakes, waffles or ice cream.
Servings: 2-1/2 cups (625 mL)
Ingredients:
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2 cups (500 mL) fresh or frozen partridgeberries or cranberries
1/3 cup (75 mL) granulated sugar
2 cups (500 mL) fresh or frozen wild 500 mL blueberries
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) vanilla
Preparation:
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.)
Additional Information
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