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2/3 c. sugar* 2 tsp. cornstarch 1/8 tsp. salt 1 1/4 c. crushed blackberries 1/3 c. blackberry jelly
Instructions
*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.
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