We had friends over for brunch this morning and I made this sauce to go with baked French toast. Superb! The berries were all frozen - blueberries from The Benson Place and strawberries from Upinngil Farm.
3 cups frozen blueberries
3 cups frozen strawberries
1/4 - 1/2 cup sugar
Up to 1 tsp grated fresh ginger
Combine all ingredients in a wide-bottomed pan (such as a Dutch oven). Add a splash of water and simmer over low-medium heat until the berries soften and the sauce thickens to desired consistency (30-60 minutes).
Serve with French toast, pancakes or waffles, or over ice cream.
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