Blackberry-Raspberry Sauce With Honey
This delicious fruit sauce makes a great topping for ice cream, pound cake, cheesecake, pancakes or waffles. Using honey as the sweetener tempers the tart acidity of the berries without overpowering the fresh fruit flavor.
- 2 tablespoons honey
- 1 tablespoon brandy
- 3 tablespoons water
- 2-1/2 teaspoons cornstarch (see recipe notes)
- 1 pint fresh blackberries
- 1/2 pint fresh raspberries
- Place the honey and brandy in a saucepan over medium heat. Cook for about 2 minutes, stirring constantly. Add 1/2 of the blackberries, bring to a boil and continue cooking until the berries begin to break down and release their juice.
- In a small bowl, whisk together the cornstarch and water. Add to the berry-honey mixture and stir until the sauce is thickened. Remove from the heat, stir in the raspberries and the remaining blackberries and set aside to cool.
- Serve at room temperature. Keeps about 3 days in the refrigerator.