What you need….
4 tbl butter
½ pint fresh blackberries
¼ pint fresh blueberries
¼ pint fresh raspberries
½ cup brown sugar
3 tbl fresh lemon juice
2 tbl fresh lemon zest
¼ tsp red chili pepper flakes
¼ cup fresh chopped mint

© Alice Phillips What’s for Dinner? Ally’s Kitchen

What you do….
1. In a medium skillet over medium high heat, melt the butter and add the berries. Bring them to a sizzling ‘boil’ then take a potato masher or flat spatula and moosh and mash the berries. Add the brown sugar and lemon juice and zest. Let it simmer over medium low heat for about 15-20 minutes so it reduces and thickens. Stir occasionally.
2. Add the red chili pepper flakes and continue to cook another 10 minutes.
3. Turn off heat and stir in chopped fresh mint. Your Zing Sauce should be slightly thickened. Refrigerate and use however you like—well, I wouldn’t brush my teeth with it!

NOTE: Next time I’m going to add a liqueur and some whipped cream cheese to give the Zing Sauce a creamy texture!

© Alice Phillips What’s for Dinner? Ally’s Kitchen

A word from Ally… In my refrig crisper I found these several day-old fresh berries and knew that I had to use them or they’d be ready for the garbage disposal. I was creating a ‘Cottage Cheese Coconut Cake’ and thought, wow, wouldn’t it be a tangy and ooozzie topping to use all these berries—together! So into the skillet with some butter, brown sugar, lemon/lime juice/zest, they went and for a little ZING I tossed in some red chili flakes…next time I think I’ll add some liqueur and maybe some whipped cream cheese giving the sauce a more creamy texture—but that’s next time around in Ally’s Kitchen where my signature style, “Bohemian Bold,” is always rockin!

© Alice Phillips What’s for Dinner? Ally’s Kitchen