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Berries in Berry Sauce

Source of Recipe


The Seattle Times






List of Ingredients



• Two 10-ounce packages frozen raspberries in syrup, defrosted
  
• 2 Tbsp plus 1 tsp granulated sugar
  
• 2 Tbsp balsamic vinegar
  
• 2 quarts strawberries, hulled and sliced
  
• 1/2 pint blueberries
  






Instructions



1. Puree raspberries with syrup in a food processor or in batches in a blender. Strain through a fine sieve, pushing as much of the pulp through as possible. Stir in sugar and balsamic vinegar. Cover and refrigerate.
   
   
2. Combine strawberries and blueberries. Stir in sauce; cover and refrigerate.
   
   
3. Thirty minutes before serving, remove from refrigerator. The berries can be served alone, over sorbet or gelato, or with angel food cake.
   
   Makes 8 generous servings.
   
   Data Per Serving: 133 calories, 1 g protein, 1 g fat, 33 g carbohydrates, 4 mg sodium, 0 g saturated fat, 0 g monounsaturated fat, 0 g polyunsaturated fat, 0 mg cholesterol.