Cherry-Berry Peach Sauce

Cherry-Berry Peach Sauce is the perfect addition to your morning pancakes, a nice cup of frozen yogurt, or used as a glaze for your pork tenderloin!  You know when you go to your local farmers market and your eyes are bigger than your fridge?  Yes, I said fridge.  Well that happened to me last weekend and thus I bring you this Cherry-Berry Peach Sauce.  There are so many yummy fresh local fruits whats a girl to do, but buy the whole lot!

Cherry-Berry Peach Sauce 3

With that being said I have blueberries and cherries coming out my ears and with hopes of not wasting one juicy bite I made this Cherry-Berry Peach Sauce. I poured mine over my simple Gluten Free Almond Crepes but I think it would be equally delicious over some ice cream, or even a pork tenderloin. I love recipes that are versatile!

Ingredients:

1 1/2 Cups Cherries, pitted and halved

2 Cups Blueberries

1 Cup Peach Juice or Orange Juice

2 Teaspoons Cornstarch (if doing Whole 30 omit)

This recipe is beyond easy and everyone is sure to love it! I guarantee you will be licking the spoon 😉

To get started prep the cherries by cutting them in half and removing the pits.

Cherry-Berry Peach Sauce

Next in a medium sauce pan combine the cherries, blueberries, juice and cornstarch; stir to ensure there aren’t any cornstarch lumps.

Cook over medium low heat for approximately 10 minuets until the blueberries have burst and the sauce begins to thicken.  You will want to watch this cook and stir it occasionally to prevent burning or sticking.  You will know that the sauce is done when it coats the back of the spoon with a beautiful glossy Merlot sheen.

Cherry-Berry Peach Sauce 2

Cherry-Berry Peach Sauce
Author: 
Recipe type: Sauce
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3 Cups
 
Cherry-Berry Peach Sauce is the perfect addition to your morning pancakes, a nice cup of frozen yogurt, or used as a glaze for your pork tenderloin!
Ingredients
  • 1½ Cups Cherries, pitted and halved
  • 2 Cups Blueberries
  • 1 Cup Peach Juice or Orange Juice
  • 2 Teaspoons Cornstarch (if doing Whole 30 omit)
Instructions
  1. To get started prep the cherries by cutting them in half and removing the pits.
  2. Next in a medium sauce pan combine the cherries, blueberries, juice and cornstarch; stir to ensure there aren't any cornstarch lumps.
  3. Cook over medium low heat for approximately 10 minuets until the blueberries have burst and the sauce begins to thicken. You will want to watch this cook and stir it occasionally to prevent burning or sticking. You will know that the sauce is done when it coats the back of the spoon with a beautiful glossy Merlot sheen.

 

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