Blueberry-Raspberry Sauce

1. Combine the blueberries, sugar, water and cinnamon stick in a heavy, medium saucepan.

2. Stir over low heat until sugar dissolves. Then, increase heat and bring to a boil.

3. Reduce heat to low and cover. Simmer for 3 minutes.

4. Uncover and cook until the berries are tender and they look saucy. This takes about five minutes.

5. Remove from heat and gently stir in the raspberries.

6. Transfer to a bowl. Chill in the refrigerator until ready to serve. (This can be made two days ahead of time).

7. Serve with vanilla ice cream, pancakes, waffles, french toast or angel food cake!