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| Photo: w.lynne |
Paleo / Whole 30 compliant
Makes 2 cups
1 cup frozen cherries or cherry blend
1 cup frozen blueberries, raspberries or blackberries
1/2 cup organic pineapple juice
1 teaspoon arrowroot or tapioca flour
2 Tbs. water or pineapple juice
* In a small saucepan over medium heat, bring the cherries, berries and juice to a low boil.
* Lower the heat and simmer for 15 minutes, until fruit is soft.
* Crush berries with a potato masher or use an immersion blender in the saucepan to smooth the texture of the syrup, if desired.
* In a small cup, dissolve arrowroot powder in water, stir until smooth.
* Add arrowroot mixture to the saucepan and whisk until the mixture thickens, less than a minute.
* Allow sauce to cool and thicken for a few minutes before serving.
* Store leftovers in a glass jar in the refrigerator up to 1 week.
Recipe & photo: w.lynne
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