Raspberry-Blueberry Sauce - cooking recipe

Ingredients

2 c. fresh or unsweetened frozen raspberries
1/3 c. raspberry preserves or jam
1/3 c. water
2 Tbsp. granulated sugar
1 c. fresh or frozen blueberries (small berries look better)

Preparation

Mix 1 cup of the raspberries, the preserves, water and sugar in a medium sized heavy saucepan (not uncoated aluminum).
Bring to a boil over medium-high heat.
Strain mixture through fine strainer suspended over bowl.
Press down on raspberries to release juice.
Discard seeds.
Stir blueberries and remaining 1 cup of raspberries into hot raspberry syrup.
Cover and let stand until cool.
Refrigerate until ready to use.