Yield: about 2 cups


2 cups blueberries, raspberries, or chopped peaches (fresh or frozen)
¼ cup sugar
1 ½ tsp. cornstarch
1 tbsp. cold water
2 tsp. freshly squeezed lemon juice

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  • step 1: HideShow Images

    In a medium saucepan, combine the fruit and sugar.  Heat until the fruit begins to release its juices. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the saucepan.  Bring the mixture to a boil, then reduce the heat to a simmer and cook for 1 minute until thickened. Remove from the heat.  Store in an airtight container in the refrigerator for up to 5 days.