Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.
- 1 ½ cups frozen raspberries
- 1 cup frozen blueberries
- ½ cup white sugar
- ¼ cup water
- Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.