Saskatoon Berry Sauce
A very simple to make berry sauce for on top of ice cream, cake, waffles, pancakes. Also good on salmon, or turkey. You can make it in ten minutes and I have included instructions for canning.
Servings 4 servings
Cost $2
Ingredients
- 3 cups saskatoon berries fresh or frozen
- 1 cup water
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch optional
Instructions
- In a medium size pan add the water, saskatoon berries, and granulated sugar.
- Cook over medium low heat until it boils and then continue to cook it for 10-15 minutes until the saskatoon berries start to soften.
- If you want a thicker sauce remove 1/4 cup of the juice, stir in the cornstarch. Add it back into the berries and let cook until thicker.I did not use cornstarch in this batch.
- Once your saskatoons are cooked, place in a bowl and let chill until ready to use.
Canning Saskatoon Berry Sauce
- To can Saskatoon sauce I suggest quading the above recipe, starting with 8 cups of Saskatoon berries. This will make you 8 jam size (1 cup) jars of sauce.
- Start by washing and sterilizing your jars and lids by boiling them in water for 10-15 min.
- Once your berry sauce is cooked fill your jars so that you have half an inch of space on top.
- Place on the lid and ring. Finger tighten.
- Your lids should pop letting you know the jars are sealed. Let them sit until completely cool before placing them in a cool dark space. If some of the jars don't seal, place them in the fridge and use within 7 to 10 days.
- Set your jars aside and let them cool to room temperature, it could take up to 12 hours to completely cool. Your lids should pop letting you know the jars are sealed. Once cooled and sealed place them in a cool dark space with the date marked on the lid.If some of the jars don’t seal, place them in the fridge and use them within 7 to 10 days.
