Mixed Berry Sauce
 
Makes about 1½ cups
Ingredients
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (8 grams) cornstarch
  • ⅛ teaspoon kosher salt
  • ⅓ cup (80 grams) water
  • 1⅓ cups (200 grams) ¼-inch-sliced fresh strawberries, divided
  • ⅔ cup (130 grams) fresh raspberries, divided
  • ⅓ cup (63 grams) fresh blueberries
  • 2 tablespoons (30 grams) orange liqueur
Instructions
  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in ⅓ cup (80 grams) water until well combined; stir in ⅔ cup (100 grams) strawberries and ⅓ cup (65 grams) raspberries. Bring 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), about 4 minutes. Stir in blueberries, liqueur, remaining ⅔ cup (100 grams) strawberries, and remaining ⅓ cup (65 grams) raspberries. Remove from heat; transfer to a medium bowl, and let cool completely.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/berry-shortcake-bundt/