This is a quick sauce that’s not overly sweet. Serve it over cake, ice cream, or yogurt. Strawberries, mulberries, blackberries, raspberries, and boysenberries will all work well, either on their own or mixed. For a piquant sauce, be sure to use sweet, full-flavored berries.
Recipe information
Yield
makes 1 1/2 cups sauce
Ingredients
2 cups fresh berries, washed, stemmed, and coarsely chopped
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/2 teaspoon vanilla extract
8 grinds of freshly ground black pepper
Preparation
Combine all the ingredients in the bowl of a food processor and pulse about 10 times. The sauce should be coarse, with small chunks of berries. Chill for 30 minutes before serving so the flavors can marry. The sauce is best used within 24 hours.
