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Berry Sauce

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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
  • ¾ cup sugar

Instructions

  1. 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.
  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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Comments

  • 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.

    • — Carol H on January 15, 2023
    • Reply
  • 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!!!

    • — Jude on January 1, 2023
    • Reply

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