Delicious berry sauce for ice cream or pound cake.
Author: Lucy Brewer
3cupsfresh raspberries or chopped strawberriesdivided
1 1/2cupsgranulated sugar
Combine 2 cups raspberries, 2 cups blueberries, sugar and 3/4 cup water in a saucepan and bring to a boil.
Lower heat and simmer uncovered on medium-low heat, stirring occasionally, about 10 minutes.
Remove from heat and stir in remaining cup of raspberries.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.