1/2 pound of cherries pitted
1 small pkg. frozen berry blend
sugar, to taste
In a sauce pan, add all of your fruit and cook on medium low heat. Cook down fruit until it is able to be purred. You can mash the fruit with either a potato masher, or use an immersion blender to mix it together after it cooks down. Add sugar until it tastes sweet to you. I started with about 3 T of sugar and ended up with around 6 T at the end. Let cook until the sauce starts to thicken. If it doesn't appear to be thickening, you can add a small amount (about 1tsp) of corn starch to mix in to thicken.
Sauce can be stored in the fridge or you could can it as well. It will last longer if you can it.
I chose to serve with some buttermilk biscuits. This recipe tasted old fashioned like grandma used to make. They were very tender. You can the recipe for these biscuits in the new cookbook by Pauley Perrette (from NCIS) called Donna Bell's Bake Shop. The recipe I used is on page 11.
If you want to serve it over biscuits, it is very good. I also like it over ice cream or with some cool whip.
No comments:
Post a Comment