Berry Sauce Recipes

BERRY SAUCE

Steps:

• In a medium-sized saucepan over medium heat, place berries, 2 tablespoons sugar, lemon juice, and zest. Cook for about 5 minutes, mixing occasionally until the liquid (which is the juice released from the fruit) thickens. At any point, you can add water if the sauce it too thick, or more sugar to make it sweeter.
• In a small cup, whisk together cornstarch and water until smooth, then add it to the saucepan. Let the mixture simmer for a few minutes longer until it reaches the desired consistency. Sauce will thicken further as it cools.

BERRY SAUCE

Steps:

• Pour the frozen berries into a saucepan over medium heat. Sprinkle the sugar, lemon juice, and lemon zest over the berries and stir. Cook the mixture down until it reaches a saucelike consistency. Serve drizzled over ice cream.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

A VERY SIMPLE BERRY SAUCE

Steps:

• Put the blueberries in a pot over low to medium heat, do not add water, there will be enough liquid from the thawing of the berries. We like our sauce quite tart, if you like it sweeter, add more Splenda or sugar. Stir the Splenda into the berries, cook stirring until the berries are thawed and the Splenda dissolved; about 5 minutes.
• Whisk together the cold water and the cornstarch until smooth, add mixture to the berries and simmer and stir until thickened, about 5 minutes. Try to keep most of the berries whole as much as possible. The recipe can be doubled or more.
• Use as a topping for anything you wish and enjoy!

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

BERRY SAUCE

Steps:

• Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
• Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.

VERY BERRY CRANBERRY SAUCE

Steps:

• Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.

MIXED BERRY SAUCE

Steps:

• In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
• Add frozen berries and mix well.
• Cook over medium heat until mixture comes to a boil.
• Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
• Let cool then refrigerate.