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Mixed-Berry Conserve

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


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  • Total Time:
  • Servings: Makes about 2 cups

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  • 1/2 teaspoon cornstarch

  • 1/2 teaspoon water

  • 6 ounces fresh or frozen raspberries

  • 2 ounces fresh or frozen blueberries

  • 1/4 cup fresh orange juice

  • 3/4 cup plus 2 tablespoons sugar

  • 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.

Photo © John Kernick Published March 2012

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