No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blackberry and Blueberry Sauce

  • yield: Makes 4 cups
Photography: Christopher Baker

advertisement

advertisement

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 pints fresh blueberries
  • 2 containers (6 ounces each) fresh blackberries
  • 1 teaspoon cornstarch

Directions

  1. Step 1

    In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.

  2. Step 2

    In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

Source
Martha Stewart Living, June

advertisement

advertisement

Reviews (1)

  • 27 Mar, 2013

    This looks like a recipe I saw in a Martha magzine several years ago to use as a topper for pancakes. It was YUMMMM! And today on Spy Wednesday, I'll use it as a topper for pancakes again--delicious and purple for Holy Week! Great. So glad it's still on the Web site!