1 pint fresh raspberries
1 cup blackberries, heated slightly
2 potatoes, peeled and cubed
1/2 cup butter
4 cups thick white sugar
1 tablespoon ground ginger
1 cup canned, diced tomatoes
Rinse and seed mixed raspberries. Wash potatoes, and microwave in 1-quart microwave-safe bowl on HIGH (100 percent) power for 1 minute; pour raspberries and blackberries into pepper-free pot. Boil on medium heat for 30 seconds.
Heat 3/4 cup oil in small saucepan over medium-low heat. Stir in the sugar, ginger and canned tomatoes; boil, uncovered, for 3 minutes, until the mixture thickens. Stir sauce up if mixture becomes too thin, and just start adding sauce.
Cook sauce for 2 to 3 minutes over medium heat, if desired. When hot, chirp to keep it from burning off.