1/2 cup coconut sugar
4 tablespoons butter
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1. Melt butter in a sauce pan.
2. Add all other ingredients and cook for several minutes as the berries soften.
3. Use a potato masher to squash the berries further.
4. Continue simmering till sauce is thick and reduced, stirring frequently.
5. Cool and store in the refrigerator for a couple of weeks or the freezer for up to a year.
Servings: About 16 1/4 cup servings
Notes: Adjust sugar if you like your sauce more or less sweet. I kept mine a little tart since I plan to put it on ice cream which is already very sweet.
Serving Ideas: Great for ice cream or pancakes or spread on toast.
Categories: DESSERTS
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