Fresh Berry Sauce
This fresh berry sauce can be made with any berry you like, or a combination of a few. Serve over cheesecake, angel food cake, pancakes, ice cream, yogurt, and so much more.
OVERVIEW
- Skill Level: Beginner
Fresh berry sauce is made with very few ingredients and only a little time. Use any combination of your favorite fruits to create endless flavor combinations. One of my favorite ways to use this recipe is by making a blueberry lemon sauce spooned over fluffy white cake.
The sauce is thinner than a jam but thicker than macerated fruit making it ideal to serve over cheesecake, ice cream, pancakes, yogurt, and so much more.
Flavor Ideas
Use these ingredients in the recipe to make delicious flavor combinations.
- Fresh blueberries + lemon juice + lemon zest
- Fresh raspberries + lime juice + lime zest
- Fresh cranberries + orange juice + orange zest
- Fresh strawberries + lemon juice + lemon zest
How to make Fresh Berry Sauce
Prepare the fruit by rinsing thoroughly and removing stems. If using cherries, remove the pits and if using strawberries, roughly chop into smaller chunks. Raspberries, blueberries, and cranberries can be left whole.
In a medium saucepan, combine the water, cornstarch, your choice of fruit juice, and sugar. Whisk until the cornstarch is dissolved. Add the fresh fruit and cook over medium heat, stirring occasionally.
Gently boil for 4-5 minutes until the mixture is thickened. You will notice that at first there are lots of bubbles and foam but it will go down as the liquid cooks off. The mixture will thicken more as it cools but it will not thicken as much as if making jam.
If desired, use the back of a spoon or potato masher to gently crush the larger fruit pieces depending on how thick or thin you’d like the sauce. Remove from the heat and stir in your choice of fresh fruit zest. Let cool and store in an airtight container.
Storage
Refrigerator: Fresh berry sauce can be stored in the refrigerator for up to 3 days.
Freezer: When freezing, be sure to leave enough room at the top of the container to allow the sauce to expand when frozen. Freeze for up to 3 months. Move to the refrigerator to thaw for at least 2 hours.
My Favorite recipes to top with berry sauce
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious fruity recipes.
Fresh Berry Sauce
This berry sauce can be made with any berry you like, or a combination of a few. Serve over cheesecake, angel food cake, pancakes, ice cream, and so much more.
Ingredients
- 28 grams (2 tablespoons) water
- 28 grams (2 tablespoons) lemon, lime, or orange juice
- 8 grams (1 tablespoon) cornstarch
- 50 grams (¼ cup) granulated sugar
- 450 grams (1 pound) fresh berries (strawberries, blueberries, raspberries, cherries, or cranberries)
- 1 teaspoon lemon, lime, or orange zest
Instructions
- In a medium saucepan combine the water (28 grams/ 2 tablespoons), juice (28 grams/ 2 tablespoons), cornstarch (8 grams/ 1 tablespoon), and sugar (50 grams/ ¼ cup) and whisk to combine.
- Add the fresh fruit (450 grams/ 1 pound) to the pan. If using strawberries, hull and quarter them first. If using cherries, remove the pits. Other small fruits can be left whole.
- Cook over medium heat, stirring frequently, until it starts rapidly bubbling. Continue to cook for about 4-5 minutes. If desired, use the back of a spoon or potato masher to help break down the fruit.
- Remove from the heat, stir in the zest (1 teaspoon), and let cool before serving. The liquid will thicken as it cools.
- Store in an airtight container in the refrigerator for up to 3 days.
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