Berry Lemon Sauce

4 cups Frozen Triple Berry Blend
1/2 cup Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Corn Starch

In a medium saucepan mix the berries, sugar and 2 Tablespoons lemon juice. Heat over medium-high heat, stirring constantly, until it comes to a boil.

Remove pan from heat and mash berries.

Using a wire mesh strain the berries to get all seeds out. It is okay if a few slip through the strainer.  Use a heavy duty spoon to keep stirring the berries.  The seeds will clog up the strainer so if you keep it moving more liquid can escape.  When you are finished, scrap the bottom of the strainer over your bowl to get any liquid that is still clinging to the strainer. 

Place seeds (pulp) in the strainer in another bowl to cool.  Discard seeds. It will look like a lot but that is okay.

Place strained berry mixture back into saucepan reserving a 1/4 cup. 

Mix 1/4 cup berry juice and corn starch in a cup.  

Bring the berry mixture to a boil again.

While stiring boiling berry mixture, pour cornstarch mixture slowly into berry mixture. Keep stiring till you get desired thickness.

Dish over individual slices of cheesecake.  Or you can use this sauce as a syrup on pancakes!

Note: You can also just use a mixture of 2 cups of raspberries and 2 cups of blackberries if you cannot find the triple berry blend.