Made a blueberry and strawberry sauce which were delicious but both had issues that I would love to resolve for next ime. Used the microwave with whole blueberries, the commercial large-ish type, which were really delicious, sweet and snappy when fresh, which is hard to find given a lot are mushy or tart. But after cooking them with sugar, the skins got tougher, more like a grape skin.. Any ideas why? Maybe its just that type of berry, vs the small wild type? And the strawberries , which were somewhat hard and slightly tart, seemed to get even tarter with cooking. Did them sliced with sugar but had to add a lot more sugar than I thought I would to cut the tart.. Thought maybe just a couple of underripe berries can sour the whole batch.. Or maybe those sweet frozen sauces just use massive sugar? or maybe the just need a day to mellow out?
thanks! BTW, the blueberries made a great quick snack.. crushed some graham crackers with sugar and cinnamon and marjarine in a baggy and made a crust and mixed some coolwhip, vanilla pud and sour cream and topped with berries. Next time will add cream cheese to hold it together more..