Updated: Sep 12
Raspberry Blueberry Sauce
Two cups of juice or water
1/2 cup of raspberries (fresh or frozen)
1/4 cup blueberries
1 Tbsp. sweetener (maple or rice syrup)
Pinch sea salt
1 1/2 Tbsp. kudzu starch or Un bromated flour mix smooth with 2 Tbsp. water
Mix juice and berries and bring to a quick boil.
Stir the starch slurry into the cooking juice,
Lower the flame. Simmer for about five minutes.
The sauce will keep several days in the refrigerator.