Raspberry-Blackberry Sauce

Servings: 6

Calories: 339

Ingredients:

• 8 cups or 48 ounces thawed Columbia Fruit frozen Raspberries, Blackberries, or a mixture
• ½ teaspoon freshly squeezed lemon juice
• Large pinch of kosher salt
• 6 tablespoons sugar, plus more as needed

Preparation:

• Purée the berries in a food processor until smooth.
• Strain through a medium-mesh sieve, discarding the seeds.
• There should be about 2 cups purée.
• Stir in the lemon juice, salt, and the 6 tablespoons sugar.
• Taste for sweetness and add more sugar if necessary.
• Cover and refrigerate until ready to serve.
• The sauce can be made 2 days in advance.