An abundance of berry sauce

As you may have noticed in the past few posts, my "berry compote" has been appearing quite regularly in my pictures. Well, the story is....I made a little too much tart filling for my shortcrust pastry and had a heap full left of it in the fridge. Not a bad thing though...I love the thick sour berry mixture, with tiny hints of fresh strawberry lumps in between each scoop. I also added a couple of crushed mint leaves to add a hint of different flavour to the berries. The taste of mint wasn't distinct but it gave a little extra 'zing' to the sweet gooey mixture.
I finally finished my tub full of berry compote today...I teamed it with tiny shaped cinnamon french toasts made early this morning.(I made the shapes with large cookie cutters; and the side cut-outs from the bread were gathered together to make a HUge 'hashbrown' looking french toast!...it looked very cute, i wish I saved a photo of it)
Back to the berry sauce; its very versatile and I personally love berries in my sweet treats and breakfast "pick-me-ups". It goes with many many MANY things....Just to name a few; tarts, french toast, waffles, pancakes, sponge cake toppings or fillings, trifle, cupcake icing, or just even on bread as jam!
Here's my recipe: I wouldn't say its very accurate but you just have to keep tasting as you go along. 2 cups of sugar, 3 handfuls of fresh boysenberries, 3 handfuls of diced strawberries, 2 crushed mint leaves, 1 cup of water. Cook everything in a sauce pan, add sugar or berries to suit your taste; stir in 2 tbsp's of corn flour, cook the mixture for 1-2 minutes until it thickens.