Wednesday, February 27, 2008

Strazberry Sauce

16 ounces of strawberries
8 ounces of respberries
1/3 cup sugar
2 teaspoons cornflour
2 tablespoons water

Mash the berries and put into a saucepan with the sugar.  Bring to a barely boil.  Mix the cornflour and water and add to the hot berries.  Stir until the color turns back to bright red.  Keep on low heat until ready to serve if serving soon.  Otherwise, remove from heat and put into a bowl.

Serve over pancakes or waffles or crepes or French toast or whatever.

Makes 3 cups

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