Wojapi Berry Sauce (Print version)
A glossy, tangy-sweet Wojapi Berry Sauce made with mixed berries and maple syrup in about 25 minutes.
# Ingredients:
For the wojapi
01 -
4 cups (560 g) mixed berries, fresh or frozen, such as blueberries, blackberries, raspberries, cranberries, cherries, or chokecherries
02 -
1/4 cup (60 ml) water, plus more if needed
03 -
2 tablespoons maple syrup, plus more to taste
04 -
1 tablespoon lemon juice
05 -
1 pinch fine salt
For thickening
06 -
1 tablespoon cornstarch
07 -
1 tablespoon cool water
# Instructions:
01 -
Add the berries, 1/4 cup water, lemon juice, and salt to a medium saucepan. Set over medium heat and cook for 6-8 minutes, stirring often, until the fruit releases juice and begins to soften.
02 -
Stir in the maple syrup. Taste the liquid and add a little more maple syrup only if the berries are very tart.
03 -
Use a spoon or potato masher to crush about half of the berries against the pan. Keep some berries whole for texture.
04 -
In a small bowl, whisk the cornstarch with 1 tablespoon cool water until smooth. Stir the slurry into the simmering berries.
05 -
Cook for 2-4 minutes, stirring constantly, until the sauce turns shiny and coats the back of a spoon. Add a splash of water if it thickens too much.
06 -
Remove from the heat and let the wojapi cool for 10 minutes before serving warm, or chill it for a thicker sauce.
# Good to know:
01 -
Use fresh or frozen berries. Frozen berries do not need to be thawed.
02 -
This refrigerator recipe keeps up to 4 days in a sealed container.
03 -
For canning, use a tested canning recipe rather than this stovetop version.