Berry or Fruit Sauce

by Dorothea Malloy

Ingredients:
4 cups washed berries or peeled and cut up fully ripe peaches or pears or other fruit
1/4 cup sugar, more or less, depending on sweetness of fruit
apple juice or water, if fruit is not very juicy
1 TB lemon juice
1 TB water
2 TB cornstarch or more
1/2 tsp cinnamon, optional

1. Put fruit, sugar, and cinnamon, if used, in large, heavy-bottomed stainless steel saucepan. If there is not enough juice from the fruit to cover the bottom of the pan, add a little apple juice or water.
2. Cover and cook over medium heat until bubbly, stirring occasionally.
3. Mix lemon juice, water, and cornstarch. Add more cornstarch if the fruit is very juicy (about 1 TB per cup of liquid).
4. Cover and simmer over very low heat fifteen minutes, stirring occasionally.
5. Serve warm or cold. We like it on pancakes or ice cream, or topped with granola. You can also top it with biscuits to make a cobbler.