Recipe courtesy of Marcela Valladolid

Red Berry Sundae Sauce

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  • Level: Easy
  • Total: 10 min
  • Active: 5 min
  • Yield: About 1 1/2 cups
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Ingredients

Directions

  1. Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat. Cook, swirling the pan, until the sugar is completely dissolved.
  2. Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them. Puree the berries just until liquefied. Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds.
  3. Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake. Store the leftover sauce in an airtight container for up to 3 days.

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