My F&W
quick save (...)
Mixed-Berry Conserve
© John Kernick

Mixed-Berry Conserve

  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes about 2 cups
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream and even a piece of toast.

  1. 1/2 teaspoon cornstarch
  2. 1/2 teaspoon water
  3. 6 ounces fresh or frozen raspberries
  4. 2 ounces fresh or frozen blueberries
  5. 1/4 cup fresh orange juice
  6. 3/4 cup plus 2 tablespoons sugar
  7. Pinch of salt
  1. In a small bowl, dissolve the cornstarch in the water.
  2. In a medium saucepan, combine the berries with the orange juice, sugar and salt and bring to a simmer over moderate heat, stirring until the sugar dissolves. Cook for 5 minutes, stirring occasionally. Stir in the dissolved cornstarch and simmer until the liquid is slightly thickened, about 30 seconds.
  3. Using an immersion blender, gently blend until a thick sauce forms. Serve chilled.
Make Ahead

The conserve can be refrigerated for up to 5 days.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.