Mixed Berry Sauce
 
Makes about 1 cup
Ingredients
  • ¼ cup (50 grams) granulated sugar
  • 1½ teaspoons (4.5 grams) cornstarch
  • Pinch kosher salt
  • 2½ tablespoons (37.5 grams) water
  • ⅔ cup (100 grams) ¼-inch-sliced fresh strawberries, divided
  • ½ cup (85 grams) fresh raspberries, divided
  • ¼ cup (40 grams) fresh blueberries
  • 1 tablespoon (15 grams) orange liqueur
Instructions
  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in 2½ tablespoons (37.5 grams) water until well combined; stir in ⅓ cup (50 grams) strawberries and ¼ cup (40 grams) raspberries. Bring berry mixture to a boil over medium heat, stirring frequently; cook until thickened, some berries have broken down, and an instant-read thermometer registers 200°F (93°C), 2 to 4 minutes. (Keep an eye on berry mixture; timing may vary depending on type of stovetop.) Stir in blueberries, liqueur, remaining ⅓ cup (50 grams) strawberries, and remaining ¼ cup (40 grams) raspberries. Remove from heat; transfer to a medium bowl, and let cool completely.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/berry-shortcake-bundt/