A sauce to be served with various ice creams and cakes.
|1 cup||cranberries||100 g|
|1/4 cup||water||65 mL|
|1/4 cup||sugar||55 g|
|1 tsp||cornstarch||3 g|
In a saucepan, stir together the cranberries, water, and sugar. Bring to a boil, with constant stirring. When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps. Reduce the heat to 'low' and continue to cook 6-7 min until the berries burst. Chill 1 h in the refrigerator before serving.
The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.