Rating: 3.08 stars
12 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

Serve this sauce with our Buttermilk Pie.

Martha Stewart Living, June 2003

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Credit: Christopher Baker

Recipe Summary test

Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

12 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/27/2013
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!