Raspberry, strawberry, and blackcurrant sauce

Ingredients for 1 servings:

• 700 g raspberries
• 800 g strawberries
• 500 g currants, red
• 1,200 g sugar
• 750 ml water
• 1 vanilla pod(s), split
• 2 lemons, juice
• 2 sachets of citric acid
• 3 sprigs of peppermint
• 3 stalks of lemon balm
• 1 bag of Gelierfix 1:3, if required

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and hull the raspberries, strawberries, and currants, and chop the strawberries. Place all ingredients up to the peppermint in a sufficiently large saucepan. Place the lemon balm leaves in a tea strainer or bag and add them to the pan. Bring to a boil and simmer for about 20 minutes. Remove the herbs and vanilla pod and puree the fruit mixture. If you prefer a creamier sauce, add another sachet of Gelierfix 1:3 (Gelling Fix) (1:3). Bring back to a boil and pour into prepared twist-off jars while it is still hot. This sauce is a great topping for ice cream, pudding, and the like. You can vary the flavor by replacing some of the white sugar with brown sugar and/or some of the red currants with black currants.