Homemade Mulberry sauce

My homemade Mulberry sauce. Only a year we will eat to have some of these fresh mulberry from Mulberry farms in the northern part of Laos - Xiengkuang. It is hand picked. It's so delish, of course I couldn't let it go away if I didn't make a sauce out of it for cheesecake and dips for breads, etc... 

All you need: 

• Mulberries (the ones that are a week away from being spoiled is the sweetest) = 2 lbs
• Sugar = 1 cup
• Salt = 1 tsp
• Water = 4 cups 
• Corn starch (Mix in a small bowl of 2 tbsp of water) = 1 tbsp

Process: 

• Place Mulberries, water, sugar, and salt in a sauce pan. Bring it to a boil and stir constantly to prevent burning and drying. Mulberries takes 5 to 10 minutes to cooked. 
• Once they are soften, they are ready. If your mulberries is not as sweet you can add more sugar but mine was just right and I only needed 1 cup of sugar. Salt helps bringing all the favor together, if you don't add salt in dessert, it just tastes plain. :) 
• Well it is all cooked and well done. Stir corn starch liquid in and stir constantly until you get that thick texture, that is what you are looking for. 
• Remove from the heat and let it cool completely
• Store in a jar or container as you prefer. If you don't plan to eat as much, you can store some in the freezer and it should last up to a month or so. Just make sure it is sealed completely.
• I serve my Mulberry sauce with plain homemade Cheesecake and it was divined! You can even spread on your toasts, bread as you prefer. 
• Enjoy! :)

Best regards, 

Anita A.