Homemade berry sauce whether it is made from all strawberries, raspberries, blueberries or a combination like I did here, is the easiest and tastiest way to dress up so many things. From pancakes to ice cream or any dessert needing a topping, this mixed berry sauce is a real keeper and so easy to make. My favorite way to use this berry sauce is as a topping on my mini cheesecakes and ricotta pancakes.
Berry sauce is not the same as homemade berry jam that you might make for sandwiches since the consistency of this sauce is much thinner. The ingredients are similar but the cooking time and ingredient amounts will be different.
Now you can buy berry sauce in the store but they are usually loaded with preservatives or an overabundance of sugar which is not ideal. You may also notice that the fruit in these sauces that you buy are also usually mushy and not very appetizing.
I prefer to avoid excess sugar when I can and I enjoy making my own berry sauce at home.
With just a few simple ingredients you can make this super simple homemade berry sauce. It stores really well in the refrigerator and can be frozen.
To defrost, just thaw overnight in the refrigerator if you want to have extra on hand for last minute desserts.
Ingredients needed
- Blueberries (fresh or frozen)
- Strawberries (fresh or frozen)
- Lemon
- Sugar
- Corn Starch (optional)
Very easy ingredients and most often, I will use frozen berries when making this sauce. You can use fresh berries if you have them but i always have frozen fruit in my freezer.
About the ingredients in this mixed berry sauce
The beauty of this homemade berry sauce is you can make this anytime with frozen fruit that you have in your freezer. Nothing at all changes about the recipe when you do this.
As I mentioned above, you can also use fresh in season berries for the sauce. It is a really versatile berry sauce recipe.
When you first start cooking the sauce it will just look like berries coated in sugar. Give it a little time and you will see the sauce start to form before your eyes.
Thickening berry sauce with cornstarch
If you read the ingredient list above you may have noticed that corn starch is an optional item you can add.
Cornstarch will help make the sauce thick but it will give it a slight cloudy appearance. I make this sauce both ways and they both turn out amazing.
In these pictures, the sauce is made with a little bit of corn starch so you can see how it looks.
Ways to use this homemade berry sauce
There are so many ways to use this homemade berry sauce. One of my favorite ways to use this sauce is on my ricotta pancakes.
I will even entertain guests with this sauce as a dessert where I pour this delicious mixed berry sauce over ice cream. This sauce is so easy and with a few simple but amazing ingredients, it tastes out of this world delicious.
If I am feeling like doing a little bit more, I like to add this berry sauce to my mini cheesecake bites .
Here are some more ideas of how to use this berry sauce
- Use as a berry sauce for ricotta pancakes
- On brioche french toast as a delicious mixed berry sauce topping.
- Inside or on top of Crepes
- On top of ice cream
- As a gallette filling
- Top your shortcake dessert
- As a mixed berry topping for mini cheesecakes
- An add in to make mixed berry yogurt
- Make a parfait with mixed berry sauce layers
There are endless ways to use this sauce and any way you use it it will be amazing. Remember, you can use fresh or frozen berries to make this sauce.
Do whatever is easier for you and remember both methods will be delicious. I hope you give this easy berry sauce a try and see why I love it so much.
More Berry Recipes For You
- Strawberries and Cream
- Strawberry Galette
- Mixed Berry Crisp
- Italian Strawberry and Basil Mocktail
- Balsamic Strawberries
- Strawberry Popsicles
- Homemade Preserves
- Shortbread Tart
- 3 Ingredient Blueberry Sauce
Easy and Delicious Berry Sauce
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- ½ lb fresh or frozen strawberries (about 8 ounces) quartered if using fresh.
- ½ lb fresh or frozen blueberries (about 8 ounces)
- ½ cup granulated sugar
- 1 fresh lemon juiced
- ½ tablespoon cornstarch (optional)
Instructions
- If you are using cornstarch, add your lemon juice and cornstarch together and mix well in a small bowl then proceed to next step. If you are not using cornstarch then proceed to next step. (see notes above for more information on this)
- To start, in a small sauce pan add all of the above ingredients and bring to a simmer over medium heat.
- Once it comes to a simmer, reduce heat to low and let simmer for 15-20 minutes or until it begins to thicken a little bit and the juices begin to release from the berries.
- Once this happens, remove from the heat and allow to come to room temperature.
- Once it has come to room temperature, place your sauce into a jar with a lid or cover with plastic wrap and place in the refrigerator for 4 hours or overnight.
To serve:
- Once the berry sauce is chilled you can add it as a topping to your favorite dessert or breakfast.
Notes
- Any berries can be used for this recipe. Just keep the quantities the same.
- The berry sauce can be frozen after it has cooled. Just place in a freezer proof bag a freeze. When you are ready to use it, let it thaw in the refrigerator overnight.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Natalie says
Can I use bottled lemon juice?
Melissa says
Hi Natalie. Yes you can! Just measure out about 2 tbsp for the recipe.
Natalie says
Thanks so much. I've got the sauce made, and am making your mini cheesecakes this evening. I'm not serving them until 2 says from now. Should I freeze both the sauce and the cheesecake until then?
Melissa says
Hi Natalie.
The cheesecake can be frozen- just thaw it a few hours before you need it. When freezing it, make sure the cheesecake is cooled first and place them in a container or bag side by side (not stacked). The sauce can be refrigerated until you are ready to use it. A few days in the fridge for the sauce is fine! Hope you enjoy them and if you do decide to freeze the cheesecakes, try one frozen from the freezer. They are really delicious this way too 🙂
Fran says
Made this for the mini cheesecake topping and it was delish
Gwyn says
The cornstarch as well as the amount is not mentioned in the recipe.
Melissa says
Hi Gwyn.
You will need a 1/2 tbsp. of cornstarch for the recipe.
Sarah says
OMG this was so good and so easy! I used random frozen berries in our freezer for this and added it to our pancakes at breakfast. We have a little more left over so I think we might top some ice cream:)