(Technically this could be called a sauce, but I use it like jam and love it!)
We’ve had some gorgeous raspberries growing in our garden, so every now and then I take my baby girl outside with me and we pick some to make this recipe…
Ingredients: 1 cup of fresh berries (I used raspberries this time, but you could mix it up) 2 tsp. cornstarch 2 tbsp. sugar (I used raw and that worked just fine for this) 1/3 cup water
In a small saucepan, combine the water, sugar, and cornstarch. Add the berries and cook over medium heat. Keep stirring until the mixture boils. Once boiling, cook and stir for about one more minute.
I didn’t bother with straining the seeds, but you could if you prefer. Enjoy warm or cold. Store in the refrigerator. I reused a mini mason jar (see pic above). I love spreading this on peanut butter toast, pancakes, waffles, or swirling a spoonful in my yogurt and granola… So fresh and easy!
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