This dessert sauce just screams summer! It's perfect to go with my Frozen Christmas Pudding (see today's earlier post for the recipe), or over icecream. It's also a wonderful warm winter sauce, poured warm when freshly made over a nice piece of chocolate cake orbrownie fresh from the oven. You can make it any time of year as it uses frozen berries- available all year round. It's quick and easy, and you can make extra and freeze it for later. It should serve 10 - 12 people.
- 1 kg (about 2 pounds) frozen berries of your choosing (I buy mixed berries, including blueberries, raspberries and blackberries, but any berries will do)
- 2 Tablespoons gluten free corn flour or arrowroot starch or tapioca flour.
- 3 Tablespoons pure maple syrup or coconut sugar or rapadura sugar (or other sweetener of choice, to taste)
- Empty the berries into a large saucepan and place over low heat on stove. Add your sweetener/s of choice. Cover and simmer untill all the berries are very soft and there is plenty of liquid- about 20 minutes. Check sweetness and add more sweetener if required.
- Place the flour in a small bowl with just enough water to make a runny paste. Mix till smooth. Leaving berries over the low heat, stir constantly and pour the paste into the berries. Continue stirring till thickened (this will be quick).
- Remove from heat and serve if using it warm, or refrigerate in a sealed container until required.
Variation: You could add cinnamon and orange zest to this to give it a more wintery, spicy flavour to go with puddings or chocolate cake.
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