Berry Puree

• 1 1/2 pints mixed berries, such as strawberries, raspberries and blueberries
• 1/2 orange
• Fine dash cinnamon

1. Place the berries in a food processor.
2. Using a sharp knife, remove the rind of the orange (avoiding the bitter pith).
3. Mince the rind and set aside.
4. Squeeze the juice of the orange into the food processor and blend briefly, until the mixture is combined but still somewhat chunky.
5. Pour the puree into a glass container (it will stain plastic and pick up an unpleasant odor) and stir in the minced orange rind and the cinnamon.
6. If the puree is too tart, add sugar to taste or to conscience.
7. Serve with healthy hot cakes.

mixed berries, orange, cinnamon

Taken from cooking.nytimes.com/recipes/7244 (may not work)