A sauce to be served with various ice creams and cakes.
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|cranberries, fresh or frozen
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.
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