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.