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

Mixed-Berry Conserve

  • SERVINGS: Makes about 2 cups
  • FAST

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


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    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.
    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.