I love when I can make one recipe, but use it for a bunch of different things. My favorite example of this kind of recipe is a roasted chicken. You can use it for so many different things: eat it right out of the oven, put on top of a garden salad, make chicken salad, make tacos, have a sandwich, stir it into soup. The possibilities are endless. It’s a wonder we all don’t keep one in our refrigerator at all times.
I am starting to think Red Berry Sauce is going to be ranking right up there with a roast chicken as a pretty versatile recipe.
This wonderful smooth sauce could be used to top pound cake, ice cream, pancakes, french toast, or even be used to make a neat cocktail (come back for ThirstyThursday to see that recipe). So far it has been a nice alternative to chocolate, and is a gorgeous shade of red which is perfect for the upcoming Valentine’s Day.
Red Berry Sauce
1 pint fresh strawberries hulled and sliced
6 oz fresh raspberries
1/2 cup granulated sugar
1/2 cup water
1 tsp fresh lemon zest
In a sauce pan over medium heat add sugar and water and stir until sugar is completely dissolved. This should take about 1-2 minutes. Stir in berries and lemon zest. Bring to a slight simmer. Lower heat, and cover pan with a tight fitting lid. Cook on low for 3 – 5 minutes. Remove mixture from heat and let cool for 10-15 minutes.
When mixture is cooled, pour into a blender. Blend on medium speed for about 1 minute until berries until berries are completely broken down. Finally, pour mixture through a fine strainer.
You can eat right away or store in an airtight container and refrigerate for 3 or 4 days.
I poured ours with homemade pound cake with whipped cream.
Later this week I will be sharing a cocktail made with this treat!
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