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WOJAPI, A NATIVE-AMERICAN BERRY SAUCE

1 1/2 cups frozen blueberries

1 1/2 cups frozen sour cherries

1 cup fresh (or frozen) cranberries

2 Tablespoons honey

INSTRUCTIONS- Makes 1 pint

1.  Place the frozen (or fresh) berries in a crock pot (slow cooker).

2.  Cook on low for 3-4 hours, stirring after each hour.

3.  Puree half of the berry mixture with a handheld blender. I like to retain the second half "as-is" to keep the texture of some of the berries.

4.  Add 2 tablespoons of honey (or other sweetener of your choice). Stir gently to combine.

5.  Store in the refrigerator for up to two weeks.

NOTES: Experiment with fresh or frozen berries. Mix up the ratios too (more cranberries and less cherries for example).

YIELD                                               SERVING SIZE:

   32 (1 pint)                                      1 tablespoon