22 Nov Karen Chapman’s Mixed Berry Sauce
Karen Chapman is a container garden designer and owner of Le Jardinet. Born in England, she grew up with an appreciation for the beauty of nature and the wonders of gardening, including growing food that can be harvested for culinary enjoyment. Karen shares a recipe that is easy enough for a child to make. If you find yourself with left-over berries from your harvest, this recipe makes a nice departure for those who don’t want that Thanksgiving pumpkin pie. And be sure to catch Karen at the show when she speaks on Pizzazz in a Pot: Transform Dull Containers into Dazzling Accents, on Wednesday, February 23 at 9:30 am on the DIY Stage.
Any amount of mixed berries in any proportions! (I generally use equal amounts of strawberries, raspberries and blueberries)
1. Add just enough water to cover the base of a medium saucepan.
2. Add berries.
3. Heat gently until strawberries are soft but still intact.
4. Add sugar to taste and stir until mixed.
5. Take off heat and add a few shakes of cinnamon (or to taste).
Chill and serve as an ice cream topping. You can use it in many ways: with Angel Food cake and whipped cream, on waffles or french toast, or use it layered in parfaits. This recipe can also be frozen.
To see all of the ‘Fresh from the Garden’ recipes from our 2011 show speakers, the links are listed in the right-hand column of The Garden Show Blog. – Janet