Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries.
Blueberry Sauce (adapted from wildblueberries.com)
2 cups blueberries
1/2 cup water
1/4 cup sugar
1 tsp fresh lemon juice
2 tsp cornstarch
In a small sauce pan combine 1 cup blueberries, 1/4 cup water, sugar and lemon juice. Stir and bring to a boil. Turn down heat, simmer 7 to 10 minutes.
Mix the cornstarch into remaining 1/4 cup water until dissolved and add to the mixture; stir until it thickens, then add the remaining 1 cup of Wild Blueberries. Cook 3 minutes on low heat.
Yields about four 1-cup servings
Other Berry:
2 cups berries
4 - 6 T sugar, or for desired sweetness depending on type of berry
1 T cornstarch
1 T lemon juice
water, if needed to thin
Combine all when cold, heat until thickened.
Apple:
2 cups chopped apples
1 T butter
1/2 cup white or brown sugar
1/2 tsp cinnamon
dash salt
1 T cornstarch water, if needed
Heat until thickened