Blueberry and Raspberry Pancake Topping

1 ½ cups frozen raspberries

1 cup frozen blueberries

½ cup white sugar

¼ cup water

Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.