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Super Easy 5 Minute Berry Sauce

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Enjoy our super easy 5 Minute Berry Sauce on a slice of your favorite pound cake, or dolloped on yogurt, waffles, pancakes, biscuits, scones, ice cream and more!

Enjoy our super easy 5 Minute Berry Sauce on a slice of your favorite pound cake, or dolloped on yogurt, waffles, pancakes, biscuits, scones, ice cream and more! #savingroomfordessert #berrysauce #blackberrysauce #blueberrysauce #raspberrysauce #strawberrysauce #dessertsauce #fruitsauce

If you find yourself with a few extra fresh or frozen berries, try whipping up this easy recipe for berry sauce that’s terrific served both warm or cold. I always seem to have leftover berries and need to make something quick before they get too ripe. This berry sauce comes to the rescue every time! It makes a great topping for ice cream or simple cakes. It’s also a great substitute for syrup on pancakes and waffles. It’s so easy to make you can whip up a batch of each flavor and let your family pick a favorite. Blackberries and blueberries are my favorites, but really ripe, sweet strawberries are great too.

 

jars of berry sauce with spoons

This sauce is only as good as the fruit you use to make it. If you use less ripe, light colored strawberries for example, the sauce will be pink instead of red. The taste is obviously going to be better with ripe fruits all the way around. But, on the other hand, this berry sauce is a great way to use up less than prime fruits. Adding lemon juice and sugar amps up the flavor of the berries.

 

sliced lemon pound cake with blackberry, raspberry, blueberry and strawberry sauces

Feel free to vary the amount of sugar you add to the sauce based on how sweet your berries are. Raspberries are typically more tart than strawberries so you may want to use the higher end of the sugar range. If using as a topping for cake for example, I would use less sugar so the sauce compliments the dessert instead of stealing the show.

 

a tall glass of layered berry sauce and yogurt

I love spooning this sauce over unsweetened Greek Yogurt which has a natural tartness that pairs perfectly with the sweetened berry sauce.  I hope you find plenty of ways to enjoy this fresh berry sauce, and never have to throw berries away again!

 

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Enjoy our super easy 5 Minute Berry Sauce on a slice of your favorite pound cake, or dolloped on yogurt, waffles, pancakes, biscuits, scones, ice cream and more! #savingroomfordessert #berrysauce #blackberrysauce #blueberrysauce #raspberrysauce #strawberrysauce #dessertsauce #fruitsauce

Let’s be cooking friends! If you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help our readers, and me too. Also, if you’re on Pinterest, feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM use the hashtag #savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

Here’s another one of our favorite sauces you might also like:

A glass with yogurt and warm black and blueberry sauce

Warm Black & Blueberry Sauce ~ a simple fruit sauce made with blackberries and blueberries with a tangy bite from the fresh lemon juice.  With just a little sugar, this versatile sauce is great on just about everything! Click HERE to get the recipe.

 

4.75 from 4 votes

Easy 5 Minute Berry Sauce

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 2 cups
Course: Dessert
Author: Tricia
PRINT RECIPE
A super easy sauce great served on pound cake, yogurt, waffles, pancakes, biscuits, scones, ice cream and more!

Ingredients

  • 2 cups fresh or frozen berries (slightly thawed if frozen)
  • 1 tablespoon fresh lemon juice
  • 1/4 to 1/3 cup granulated sugar, or less to taste depending on the tartness of the fruit
  • pinch of salt
  • 1 tablespoons cornstarch mixed with 2 tablespoons water
  • 1/2 teaspoon vanilla extract

Instructions

  • Place the clean dry berries in a deep medium saucepan. Add the lemon juice, sugar and salt. Bring to a boil over medium heat. Once the sauce boils, mash some of the berries with a fork but be sure to leave some whole for good texture.  Slowly stir in about half of the cornstarch and water mixture, while stirring constantly. Add more of the cornstarch mixture if needed or until the sauce is as thick as you want.  Remove the pan from the heat and stir in the vanilla. Serve immediately and refrigerate leftovers.  Easy peasy.

Recipe Notes

This sauce is great made with blackberries, raspberries, blueberries and strawberries, or use a combination if desired.

 

Here’s a link to the tulip jelly Weck Jars featured in this post and my favorite saucepan with a handy spout! Click on the photos for more information:

      

If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!  

 

Thanks so much for stopping by! Tricia

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29 Comments

  1. Robin says

    October 22, 2021 at 6:37 pm

    5 stars
    Thank you. I made a beautiful poppyseed pound cake but it was just too sweet. A raspberry sauce…yours was perfect.

    reply to this comment >
    • Tricia Buice says

      October 23, 2021 at 9:27 am

      Thanks Robin! Poppyseed Pound Cake sounds pretty terrific. Bet it was lovely with the raspberry sauce 😉

      reply to this comment >
  2. Madeline Hollon says

    June 20, 2021 at 7:30 pm

    5 stars
    This recipe is so easy and just what I wanted. I serve it with sour cream pound cake mostly but it has a lot of uses. I typically use a mixed bag of frozen berries and it is delicious. Thanks!

    reply to this comment >
    • Tricia Buice says

      June 21, 2021 at 7:18 am

      Thank you so much Madeline. We love fruit sauces and especially over pound cake! Thanks again for taking the time to comment.

      reply to this comment >
  3. Kolbie Clites says

    July 4, 2020 at 5:59 pm

    5 stars
    Glad I stumbled upon this! I knew the general concepts, but your measurements of sugar and cornstarch are what really turns the berries into a sauce. Thanks for sharing!

    reply to this comment >
    • Tricia Buice says

      July 5, 2020 at 11:50 am

      Thank you Kolbie! So glad you enjoyed the sauce.

      reply to this comment >
  4. Shelly says

    December 8, 2018 at 6:29 am

    How long does the berry sauce keep? I’d like to make for Christmas gifts

    reply to this comment >
    • Tricia Buice says

      December 8, 2018 at 8:21 am

      Hi Shelly. Like anything made with fresh fruit, it is best eaten within a few days of making. Although this is jam-like, it won’t keep forever. Heartier berries like blackberries or blueberries will last longer than raspberries. Anyway, making a day or two in advance should not be a problem. Good luck and enjoy!

      reply to this comment >
      • Shelly says

        December 8, 2018 at 8:30 am

        Thank you. Have a wonderful holiday season

        reply to this comment >
  5. Susan says

    September 4, 2018 at 11:09 am

    So beautiful and fresh-looking, Tricia! What a great way to use fresh fruit before it spoils. I can imagine this on a freshly toasted English Muffin in the morning. Mmmm!

    reply to this comment >
    • Tricia Buice says

      September 4, 2018 at 11:25 am

      Thanks Susan – almost like jam!

      reply to this comment >
  6. Liz says

    September 1, 2018 at 8:19 pm

    Besides spooning directly into my mouth, I’d love these berry sauces on so many dishes—cake, cheesecake, pancakes! Delicious!

    reply to this comment >
    • Tricia Buice says

      September 2, 2018 at 10:55 am

      Thank you Liz – happy long weekend!

      reply to this comment >
  7. Gerlinde says

    August 31, 2018 at 10:49 am

    I love to have these sauces over some ice cream. Yum! Your photos are so gorgeous!

    reply to this comment >
    • Tricia Buice says

      August 31, 2018 at 11:43 am

      Thank you so much Gerlinde 😉

      reply to this comment >
  8. Jennifer @ Seasons and Suppers says

    August 31, 2018 at 8:15 am

    Such a great way to enjoy all the Summer fruit! So many ways to use 🙂 Have a great long weekend, Tricia!

    reply to this comment >
    • Tricia Buice says

      August 31, 2018 at 8:27 am

      Thanks Jennifer!

      reply to this comment >
  9. Jenny says

    August 30, 2018 at 7:58 pm

    Can I do this with peaches?

    reply to this comment >
    • Tricia Buice says

      August 31, 2018 at 8:27 am

      Hi Jenny – I haven’t tried this with peaches but I say go for it. What can it hurt? I would chop the peaches up to about berry size and maybe add a little cinnamon too. Sounds delicious – good luck!

      reply to this comment >
  10. Monique says

    August 30, 2018 at 7:01 pm

    Love the gorgeous colors..just pulled a pound cake/loaf out of the oven..see this happening:)

    reply to this comment >
    • Tricia Buice says

      August 31, 2018 at 8:27 am

      I love the smell of pound cake baking – so delicious! Thanks Monique.

      reply to this comment >
  11. angiesrecipes says

    August 30, 2018 at 12:51 pm

    The way you prepared this sauce reminds me of cherry sauce my MIL made…wish I could taste some of your berry sauce :-))

    reply to this comment >
    • Tricia Buice says

      August 31, 2018 at 8:28 am

      Oh cherry sauce sounds nice too Angie – wish I could share it with you! Thanks 😉

      reply to this comment >
  12. sue | the view from great island says

    August 30, 2018 at 12:36 pm

    My mouth is watering, I want to drape it all over ice cream 🙂

    reply to this comment >
    • Tricia Buice says

      August 31, 2018 at 8:28 am

      Yummy stuff Sue – thanks!

      reply to this comment >
  13. Diana says

    August 30, 2018 at 11:39 am

    Can I freeze the sauce?
    Beautiful pictures…

    reply to this comment >
    • Tricia Buice says

      August 30, 2018 at 11:50 am

      Hi Diana – I would cool the sauce completely and perhaps refrigerate overnight. Then seal well in a jar or container and freeze. It will be like freezer jam 🙂 Great way to use up extra berries you want to preserve without a lot of work. Be sure to leave header space at the top of the container as the sauce will expand when frozen. Thank you!

      reply to this comment >
  14. Chris Scheuer says

    August 30, 2018 at 10:29 am

    This is a wonderful idea! I’m like you and so often have extra berries as I tend to overbuy when produce is beautiful! Berry Sauce to the rescue!

    reply to this comment >
    • Tricia Buice says

      August 31, 2018 at 8:28 am

      Thank you Chris – enjoy the long weekend!

      reply to this comment >

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