| *When using frozen berries, reduce sugar to 1/2 cup. Keeps well in refrigerator for several weeks in covered container. Combine sugar, cornstarch, and salt in a saucepan and mix well. Add blackberries and jelly. Cook and stir until mixture boils, thickens, and becomes clear. Strain to remove seeds. Cool. Drizzle sauce over vanilla ice cream. Yield: 1 cup sauce.
VARIATIONS: You may substitute raspberries and currant jelly, or strawberries and strawberry jelly.
|
