When I can, I try to make my own sauces for ice cream sundaes. I could easily buy them at the grocery store, but knowing I made this quick, seasonal fruit-based sauce from scratch makes building a sundae a little more special. This recipe can easily be adapted to use any berry you have — blueberries, raspberries, and blackberries are my favorites to use. Plus, if you want to make more, you can easily double or triple the recipe. Since this is a small-batch, I skip canning to extend its shelf life, especially since it keeps chilled in the refrigerator for up to 2 weeks. Serve cold or warmed on ice cream, pancakes, waffles, or even hot-out-of-the oven biscuits. 

Any Type of Berry Sauce
Serves 4-6

Ingredients
½ cup sugar
2 tablespoons cornstarch
Pinch salt
3-4 cups berries (like blueberries, raspberries, or blackberries)
¼ cup plus 2 tablespoons water
1 ½ teaspoons lemon juice 

Directions

1. In a medium saucepan, which together sugar, cornstarch, and salt. Add berries, water, and lemon juice and gently stir to combine. 
2. Turn heat to low and simmer until thick, stirring occasionally to prevent burning, about 5 to 8 minutes. 
3. Remove from heat and let cool to room temperature. Store in an airtight container, chilled, for up to 2 weeks. Serve cold or warm with ice cream, pancakes, waffles, or biscuits. 

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