Mixed Berry Sauce

“For there is always light, if only we’re brave enough to see it.  If only we’re brave enough to be it.” – Amanda Gorman, The Hill We Climb  

While this sauce was posted previously with the French Toast Waffles recipe, we make it often because it tastes great on just about anything.  I decided to highlight this sauce with a post of its own because sometimes you are the complement and sometimes you are the feature.  Whatever your role, be brave and be you.

Try this sauce on:

• French Toast Waffles
• Crème Brulee French Toast
• Pancakes, especially chocolate chip pancakes – or waffles
• Challah French Toast

In the original Bobby Flay recipe, Bobby uses a 2:1:1 ratio of strawberries, blackberries, and raspberries and he doubles the quantities below – he must really have a crowd for brunch at Bobby’s.  At our home, we make a 1:1 of strawberries and raspberries.  Krista replaced blackberries with blueberries.  Go nuts (no, don’t use nuts – it’s just a figure of speech)!

For the Mixed Berry Sauce:

• 1 cup fresh or frozen strawberries
• 1 cup fresh or frozen raspberries
• 1/8 cup granulated sugar
• 1/8 cup water
• 1 heaping tablespoon seedless raspberry preserves
• 1/2 tablespoon fresh lemon juice

Combine the strawberries, raspberries (or fruit combination of your choice), sugar and 1/8 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes.

Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.