With potato masher or back of a spoon, crush 3 cups of the berries. In a saucepan combine crushed berries, honey, and water. Cook and stir until bubbly. Cook and stir 2 minutes more or until slightly thickened. Cool slightly. Add remaining berries and, if desired, liqueur. Store, covered, in the refrigerator up to 2 weeks. Serve warm or chilled as a dessert sauce or topper for pancakes. Makes 3 cups (twenty-four 2-tablespoon servings).