Yesterday, while beef barley soup was bubbling on the stove for lunch and grilled cheese sandwiches were melting on the skillet, I mixed up a blueberry/mulberry sauce to top an angel food cake for dessert. Angel food cake is one of our favorite desserts because of its lightness; we always put a dollop of whipped cream and a few spoonfuls of sauce over it : )
Today, I changed the usual blueberry sauce by adding mulberries and lime juice, both which conveniently needed used up! The lime juice gave the sauce a bright tang that was quite refreshing. Here is the recipe-
1 package [10 ounces] frozen unsweetened blueberries (I used half blueberries, half mulberries)
1 cup sugar
3 Tablespoons cornstarch
1 cup boiling water
3 Tablespoons lemon juice (or lime juice)
Thaw fruit; drain. In small saucepan, combine cornstarch and sugar; gradually stir in boiling water. Cook, stirring constantly until thickened and bubbly; cook two minutes more. Remove from heat. Stir in fruit and juice. Cool. Makes 3 cups sauce.
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