This elegant sauce is bursting with berry flavor. In our family, we use a blend of raspberries and marionberries from our garden. Our neighbors use the wild blackberries that are everywhere in the Pacific Northwest. You can put up the juice in pretty Weck bottles like I did, and for a very festive presentation, wrap the bottle tops in brown paper and tie with hang tags. Sauce directions: In a large saucepan heat 6 pints of berries, fresh or frozen, and 2 cups water. Heat until berries burst. … [read more...]