Red Berry Sauce

sauce berry fruit brunch dessert vegetarian raspberry strawberry vegan simmer gourmet fat free kidney friendly

Elizabeth Green

Makes 1 1/3 cups

Source

Ingredients

6 ounces (1 1/3 cups) frozen raspberries (not in syrup)

6 ounces (1 1/4 cups) frozen strawberries (not in syrup)

1/3 cup sugar

Method

Heat raspberries, strawberries, and sugar in a 2- to 3-quart heavy saucepan over medium-low heat, stirring occasionally, until fruit is hot and sugar is dissolved.

Purée mixture in a blender (use caution with hot liquids), then force through a large fine-mesh sieve into a bowl, discarding seeds. Let cool to room temperature.