Saving Room for Dessert

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Super Easy 5 Minute Berry Sauce

5 from 5 votes

A super easy sauce great served on pound cake, yogurt, waffles, pancakes, biscuits, scones, ice cream and more!

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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

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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.

 

Easy 5 Minute Berry Sauce

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2 cups
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 5 votes
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
  • ¼ to â…“ 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

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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 195kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 94mg | Fiber: 4g | Sugar: 38g | Vitamin A: 72IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 0.3mg

 

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:

      

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Thanks so much for stopping by! Tricia

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29 Comments

  2. Madeline Hollon

    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

  3. Kolbie Clites

    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

    • Tricia Buice

      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

  5. Susan

    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

    • Tricia Buice

      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

    • Tricia Buice

      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