Berry Sauce
 Add a burst of berry flavor to your favorite desserts and breakfast dishes with this easy and delicious mixed berry sauce. Ingredients 1 lb fresh strawberries, hulled and thinly sliced 6 oz (1 dry half pint) fresh raspberries 6 oz (1 dry half pint) fresh blueberries 6 oz (1 dry half pint) fresh blackberries 1 tablespoon fresh lemon juice, from 1 lemon ¾ cup sugar 1 lb fresh strawberries, hulled and thinly sliced 6 oz (1 dry half pint) fresh raspberries 6 oz (1 dry half pint) fresh blueberries 6 oz (1 dry half pint) fresh blackberries 1 tablespoon fresh lemon juice, from 1 lemon ¾ cup sugar Instructions Combine all of the berries in a large bowl and stir gently to combine. Spoon about ⅔ of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve. Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes. Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve. Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached. Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months. Combine all of the berries in a large bowl and stir gently to combine. Spoon about ⅔ of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve. Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes. Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve. Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached. Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months. Nutrition Information Powered by Per serving (10 servings) Calories: 98 Fat: 0 g Saturated fat: 0 g Carbohydrates: 25 g Sugar: 21 g Fiber: 3 g Protein: 1 g Sodium: 1 mg Cholesterol: 0 mg Per serving (10 servings) Calories: 98 Fat: 0 g Saturated fat: 0 g Carbohydrates: 25 g Sugar: 21 g Fiber: 3 g Protein: 1 g Sodium: 1 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.