2 cups Berries (I usually use half black and half blueberries, but you can you either or both)
½ cup water
¼ cup sugar
1 tsp lemon juice
2 tsp cornstarch
Mix ½ berries (can also use ½ blueberries and ½ blackberries), ½ water, all the sugar and all lemon juice.
Stir and bring to boil
Turn down heat, simmer 7 to 10 minutes
Mix cornstarch into rest of water until dissolved and add to the wild berry mix
Stir until thickens, then add the remaining blueberries
Cook 3 minutes on low.
Bottle and store
Note: When I make this sauce, I usually do up to 10 pounds of berries, and then I have it for a year (or maybe less, as we use it a lot). Nice as gifts and also very very yummy on ice cream!!!
If you want to use it as a topping on i.e a cheesecake, use 1 cup (size of the bottle in the picture), mix 1 packet of gelatin with lukewarm water, then add the berry mixture to it and mix through. Spread over your cheesecake and let it set. Yummy
Source: Unknown, but modified by Esme Slabbert
Picture: Esmé Slabbert
TRIED AND TESTED