Berry Sauce
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Add a burst of berry flavor to your favorite desserts and breakfast dishes with this easy and delicious mixed berry sauce.
Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, crepes, or waffles. Thickened only with puréed fruit (and not cornstarch like many dessert fruit sauces), it has an intense and pure berry flavor. I like to reserve some of the whole fruit to mix in with the puréed berries before serving, but you can also serve those reserved berries on the side, if you like.
Table of Contents
“This is delicious and easy to do. Great with Jenn’s cheesecake, as a topping for ice cream or on plain greek yogurt for a sweet treat.”
What You’ll Need To Make Berry Sauce
- Strawberries, Raspberries, Blueberries, And Blackberries: These fresh berries create a vibrant and flavorful base for the sauce, offering a mix of sweet and tart notes with a variety of textures.
- Fresh Lemon Juice: Adds brightness and a hint of acidity, balancing the sweetness and enhancing the natural flavors of the berries.
- Sugar: Sweetens the sauce, helping to break down the berries and create a smooth, syrupy consistency.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan (transfer the remaining berries to a small bowl and refrigerate until ready to serve).
Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
Transfer the hot berry mixture to a blender.
Purée until smooth.
Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl.
Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold. Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
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Berry Sauce
Add a burst of berry flavor to your favorite desserts and breakfast dishes with this easy and delicious mixed berry sauce.
Ingredients
- 1 lb fresh strawberries, hulled and thinly sliced
- 6 oz (1 dry half pint) fresh raspberries
- 6 oz (1 dry half pint) fresh blueberries
- 6 oz (1 dry half pint) fresh blackberries
- 1 tablespoon fresh lemon juice, from 1 lemon
- ¾ cup sugar
Instructions
- Combine all of the berries in a large bowl and stir gently to combine. Spoon about ⅔ of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
- Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
- Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
- Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
- Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months.
Nutrition Information
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- Per serving (10 servings)
- Calories: 98
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 25 g
- Sugar: 21 g
- Fiber: 3 g
- Protein: 1 g
- Sodium: 1 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Used 1 lb. frozen mixed berries (blueberries, blackberries, and blueberries) and cut sugar to 1/2 cup. Delicious on crepes!!
Can you use frozen berries?
Sure – I would thaw them first and drain off any excess liquid. Hope you enjoy!
I made this for a bridal shower to serve over vanilla ice cream. There were many delicious dishes served and this sauce received the most comments! I used mostly strawberries with a mix of a few cherries, blueberries and blackberries because that’s what I had in my freezer. Yummo!
This recipe is perfect. I sometimes make a coconut cheesecake substituting coconut cookie crisps for graham crackers. Also add about a cup of sweetened coconut to the batter. Yum!
Hi Jenn,
I am having company over and am looking forward to trying my hand at your cheesecake recipe! I’d really like to make this sauce to go with it but unfortunately I am allergic to strawberries. Might you be able to suggest a substitute or how much more of the other berries would be best to use? Thank you. Cheers!
Hi Ashlee, it’s fine to replace the strawberries with an equivalent amount of any of the other berries. Hope you enjoy both this and the cheesecake!
This is delicious and easy to do. Great with Jenn’s cheesecake, as a topping for ice cream or on plain greek yogurt for a sweet treat.
As always, love ALL of Jenn’s recipes. For some reason I misread (lost my glasses yesterday!) and only used 1/2 cup of sugar…still very good. Husband LOVED with the EXCELLENT cheese cake of Jenn’s!!!