1. Combine everything except crystalized ginger in a small to medium saucepan, bring to a boil, and cook over medium heat about 20 minutes, or until the berries pop and the liquid is reduced by about one third. Add the crystalized ginger now. 2. You can leave the sauce as is or puree some or all of it in a blender for a thicker sauce. 3. Cool to room temperature, then adjust the corn syrup to taste and chill until cold. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
