Mulberry Sauce Recipe
Made with only 3 ingredients and done in minutes, there is no sweeter, juicier sauce for your pancakes than mulberry sauce!
Servings: 8
Ingredients
- 2 cups mulberries
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp water
Instructions
- Wash mulberries thoroughly and add to a medium bowl. Sprinkle with the sugar and let sit at room temperature for 20 minutes.
- Combine the cornstarch and water in a small bowl and whisk until smooth.
- Transfer to a medium saucepan and set to medium heat. Stir in the cornstarch slurry. Once the mixture begins to boil, reduce to medium-low heat and let simmer for 5 minutes or until desired consistency has been reached.
- Remove from heat and drizzle over pancakes or let cool and store in an airtight container in the fridge.
Notes
- Give this sauce even more of a flavor boost by adding a bit of lemon juice and/or lemon zest.
- A teaspoon of vanilla extract would be a nice complement to this mixture.
- One downside of handling mulberries is that their deep purple color can stain skin and clothing. Use latex gloves in order to avoid having stained fingers for days.