Monday, July 6, 2009

Return your strained blackberry puree to the saucepan and bring it back to a simmer. Make a slurry of cornstarch (non-GMO) and water. I used a couple tablespoons for a medium sized saucepan of berries. It's hard to measure. I just add a little at a time until the mush is thickened to the consistency of pudding, while stirring constantly. Remember, it will thicken a bit more once it's cold.

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