Berry Sauce

Tested & Perfected Recipes

Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, or waffles.

Cheesecake

Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, 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.

What you’ll need to make berry sauce

how to make berry sauce

How to make berry sauce

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).

how to make berry sauce

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.

how to make berry sauce

Transfer the hot berry mixture to a blender.

how to make berry sauce

Purée until smooth.

how to make berry sauce

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.

how to make berry sauce

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.

how to make berry sauce

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Berry Sauce

Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, or waffles.

Servings: 8 to 10 servings
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes, plus time cool

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
  • 3/4 cup sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months.

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Reviews & Comments

  • Is it ok to freeze this sauce if the 1/3 portion of berries, that you fold into the cooked sauce, is made up of frozen (now thawed) fruit along with the fresh? I always thought that you aren’t supposed to refreeze thawed fruits/vegetables (unless you then processed them).

    • — Lee Ann on October 19, 2019
    • Reply
    • Hi Lee Ann, I’m not 100% sure as I’ve never done that, but I think it should work. 🙂

      • — Jenn on October 20, 2019
      • Reply
  • At the start of the recipe you say combine the all of the berries. (Please fix you are giving me ocd)

    • — Anonymous on August 30, 2019
    • Reply
    • LOL – just fixed it – thanks for pointing that out!

      • — Jenn on August 30, 2019
      • Reply
  • This has to be one of the most delicious berry sauces I’ve ever had. Made it today as written to go over cheesecake. Everybody raved about it. It’s perfectly balanced, not too sweet and not too tart.

    • — Jeannine on June 15, 2019
    • Reply
  • We had friends visiting from out of town and I made this recipe for a New York Cheesecake. I have NEVER received more compliments than I did for this recipe! It will be my go-to recipe anytime I need a delicious fruit topping for anything. So happy that the fruit sauce thickened without adding Corn Starch. Thanks for this amazing recipe!

    • — Sandy S. on June 15, 2019
    • Reply
  • I want to make this sauce with dark cherries. They are frozen – Should I follow the same instructions just sub the frozen cherries.

    Thanks

    • — Karen on February 26, 2019
    • Reply
    • Yep – that should be fine – hope you enjoy!

      • — Jenn on February 27, 2019
      • Reply
  • Just made it tonight. Yum.
    The filling was enough for 2×9” pre-made graham cracker crusts. Baked 1hr-15 in a gas oven.
    I did have cracking in 1 pie and thought I over mixed based on the bubbles I saw when I poured the filling in.
    Result was fantastic in taste and texture.
    Made berry sauce with frozen berries and maple syrup.
    Thanks, your recipes are winners. Photo presentation is helpful.

    • — Sue on February 10, 2019
    • Reply
  • I made this to serve with a homemade cheesecake. I didn’t include the blackberries, but it was still delicious and was a big hit at our holiday gathering! Printing and keeping this one. It is so much better than using fruit pie filling. Thank you so much for the recipe!

    • — Lori on January 5, 2019
    • Reply
  • I made this to top a vanilla Panna Cotta I made. So easy and the consistency and sweetness was perfect! I like that it is thickened only with fruit.

    • — Jessica on July 6, 2018
    • Reply
  • Hi Jenn
    Can you tell me how long the sauce will keep or can I freeze it? It would be really good to keep and serve hot over ice cream I think. Love your recipes.
    Thanks so much.
    Jacqui

    • — Jacqui Posener on February 1, 2018
    • Reply
    • Hi Jacqui, Glad you like the recipes! I think this will keep for 3 – 4 days in the fridge and that it would freeze nicely.

      • — Jenn on February 1, 2018
      • Reply
  • Hi Jenn,

    I very much want to make this to serve on top of your NY cheesecake when I visit my parents in Israel in 4 weeks. However given that I wont be able to find fresh berries there at this time of year, anyway I could get away with using frozen berries ? I do worry about compromising the flavor of the sauce and, by extension, the cheesecake so if you don’t recommend this sub could you recommend another type of topping for the cake ?

    Thank you so much 🙂

    • — Malak on December 20, 2017
    • Reply
    • Hi Malak, Frozen berries will definitely work!

      • — Jenn on December 21, 2017
      • Reply

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