Chunky Berry Sauce

Ingredients

Produce
- 4 cups Cranberries, fresh or frozen

Baking & Spices
- 1 tsp Cornstarch
- 1 cup Sugar

Dairy
- 1 tbsp Butter, unsalted

Other
- Finely grated zest (1 tablespoon and 1/3 cup juice from 1 orange, or more juice as needed

Found on washingtonpost.com

Description

The sauce makes a nice accompaniment for blintzes; it also goes great with ice cream. Cranberries are plentiful in winter and blueberries in summer, so your blintzes never need to be without a homemade sauce to complete them. Make Ahead: The sauce can be refrigerated for up to 2 weeks.

Ingredients

About 4 cups fresh or frozen cranberries (from one 12-ounce bag) or fresh or frozen blueberries (2 pints)
1 tablespoon unsalted butter
1 cup sugar
1 teaspoon cornstarch
Finely grated zest (1 tablespoon) and 1/3 cup juice from 1 orange, or more juice as needed

Directions

Stir together the fruit, butter, sugar, cornstarch, and orange zest and juice in a medium saucepan over medium heat. Once the mixture begins to bubble at the edges, stir gently until the berries pop and release their juices. Remove from the heat; the sauce will thicken as it cools. If it thickens too much, stir in a little orange juice to loosen it. Serve warm, at room temperature or chilled.

Nutrition

Calories per 2-tablespoons serving: 70 % Daily Values* Total Fat: 1g 2% Saturated Fat: 0g 0% Cholesterol: 0mg 0% Sodium: 0mg 0% Total Carbohydrates: 16g 5% Dietary Fiber: 0g 0% Sugar: 14g Protein: 0g *Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Total Fat: Less than 65g Saturated Fat: Less than 20g Cholesterol: Less than 300mg Sodium: Less than 2,400mg Total Carbohydrates: 300g Dietary Fiber: 25g