Mixed Berry Coulis
1 1/2 cups raspberries, washed
1 1/2 cups blueberries, washed
1/4 cup sugar
squeeze of lemon or dash of balsamic vinegar, optional
Notes: You can, of course, substitute other types of berries; you may just need to slightly tweak the sugar quantity. This recipe does not produce an overly sweet sauce; if you want a sweeter result you can up the sugar to 1/3 cup.
Place the blueberries and sugar in a pan over medium heat, stirring to dissolve the sugar. (The residual water from washing the berries should be sufficient, but if not, you can add a small amount of water.) Cook, stirring occasionally, until the berries begin to break down; you can encourage this process by mashing them with a fork.
When the blueberries have turned sauce-like, add the raspberries and cook for a couple minutes longer (these will break down very quickly). Taste the sauce and adjust if needed by adding a bit more sugar or a squeeze of lemon or small dash of balsamic. Strain the sauce through a chinoise or fine mesh strainer, pressing down on the solids (you may need to do this in 2 batches). You should end up with about 2 cups sauce and 1/2 cup solids to be discarded. Use as a sauce for ice cream, panna cotta or other desserts.