berry sauce

Wojapi sauce is a Native American recipe for simple berry sauce that is cooked down until thick. Served sweet or tart, this is a perfect addition to any sweet dessert or savory meal. This recipe is part of the “Eat Like A Princess - Pocahontas” Dinner Series.

Wojapi Sauce Recipe

berries

water

maple syrup

Wash the berries.

Place the berries in a medium saucepan, along with the 1/2 cup of water.

Simmer, stirring frequetly, until the berries have mostly broken down and formed a thick sauce. This could take 20-30 minutes depending on your berries.

Taste the sauce to see how much, if any, sweetener you need to add.

Serve warm, or allow to cool before using.

Wojapi is an American Indian berry sauce. You might think “jam” just to get you in the frame of mind but this wojapi is not a sweet, sugary jam. You taste the berries, not sugar

Wojapi, an American Indian berry sauce

blueberries

sour cherries

fresh (or frozen) cranberries

Tablespoons honey

Place the frozen (or fresh) berries in a...

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

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

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

Puree half of the berry mixture with a...

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.

Add 2 tablespoons of honey (or other sweetener...

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

Store in the refrigerator for up to two...

Store in the refrigerator for up to two weeks.

https://mediavine-res.cloudinary.com/video/upload/fjzw3qkc624ksxzqguos.mp4

Smooth and creamy cheesecake swirled with cookie butter on a Biscoff cookie crust

Biscoff Cheesecake

Biscoff cookie crumbs ((about 15 cookies))

tbsp sugar

tbsp butter, melted

pkg (8 oz each) cream cheese (room temperature)

sugar

sour cream

tbsp flour

tsp vanilla extract

salt

eggs (room teperature)

Biscoff cookie butter (melted)

cookie butter

Spray a 7&quot; springform pan with nonstick spray. In a small bowl, combine the cookie crumbs, sugar and butter. Spread evenly in the bottom of the pan and about 1&quot; up the sides (at the most.) Freeze for 10 minutes.

For crust

In a large bowl, mix the cream cheese, and sugar at medium speed until smooth. Mix in sour cream, flour, vanilla and salt until just blended. Add the eggs and mix again until just blended. Do not over mix! Pour batter into the crust.&nbsp;

Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and then smooth out the top with a spatula.

Melt the cookie butter in the microwave (about 30 seconds) and drizzle it over the top of the batter. Gently swirl it into the batter with a kitchen knife. Tap the pan on the counter again to remove any additional air bubbles. Cover with foil.

For cheesecake filling

Pour 1 cup water into the cooking pot and place the trivet in the bottom. Center the springform pan on a sling and carefully lower it into the cooking pot. Close and lock the lid, turning the steam release valve to closed. Choose any high pressure options (beans/chili setting works) and adjust the time to 25 minutes. Press Start/Stop.

When the cook time ends, release pressure naturally for 10 minutes and finish with a quick pressure release. Carefully remove the pan with the sling and cool on a wire rack to room temperature. Recover with foil and place in the refrigerator for at least 4 hours (overnight is better.)

Serve chilled and topped with additional cookie butter drizzle if desired

Pressure cooker instructions:

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Top 3 berry sauce recipes from across the web

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Wojapi Sauce Recipe

Wojapi, an American Indian berry sa...

Biscoff Cheesecake

The most viewed berry sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine