This post may contain affiliate links. Please read my disclosure policy.
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!
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.
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.
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.
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!
Thanks for PINNING!
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:
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.
Easy 5 Minute Berry Sauce
- 2 cups fresh or frozen berries (slightly thawed if frozen)
- 1 tablespoon fresh lemon juice
- ¼ to ⅓ 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
- ½ teaspoon vanilla extract
- 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.
- 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