Just 10 minutes to make this bright and tasty Berry Sauce that is so good on just about everything. You can make this sauce with any single berry like strawberries or raspberries. Or you can combine different berries to make a double or triple berry sauce. Try all sorts of combinations to see which is your favorite. I’ve been making this sauce for over 20 years, and I’ve never found a bad combo yet!
This simple recipe is one of my ‘most made’ recipes ever! I make it most weeks of the year to use in my Fruit & Yogurt Parfaits. But it’s also great with desserts like ice cream or cheesecake. Try it over my Chocolate Mousse or with my Flourless Brownies and top it all off with some ice cream.
In fact, this sauce is so tasty, I just eat it by the spoonful sometimes. No matter which way you end up serving this, it’s the perfect way to have berries in your life year round.
Fresh sun-ripened sweet berries are one of the best things about summer. But they’re so fleeting, and that’s where this Berry Sauce comes in. It’s made with frozen berries, so you can make it all winter long. And it’s budget friendly as well!
Ingredients & Substitutions
- Frozen berries – truly any berry you love works perfectly in this sauce. I love buying the mixed berries in the freezer section for variety. But I also make this with just raspberries or just strawberries all the time as well.
- Maple syrup – I use Grade A amber for a very light maple flavor that doesn’t overwhelm the berries. You can use honey as well as sugar here. Use the sweetener to your taste because every berry differs and each batch is slightly different in sweetness.
- Starch – cornstarch or tapioca starch would be my 1st choices, with the more ‘viscous’ arrowroot coming in last, and only if you can’t have the other 2 mentioned.
- Vanilla & almond extracts – vanilla adds a really nice depth of flavor as does the almond extract. You can leave the almond extract out, but I would urge you to try it out, it’s very subtle and enhances the berry flavor. If you really hate it, leave it out, or try half the amount.
How to make this recipe step by step
Step 1: Mix the starch of choice together with the maple syrup until smooth before mixing in the frozen berries.
Step 2: Cook the sauce over medium heat stirring constantly as it melts. Then turn the heat up to high and cook just until it boils. Remove it from the heat and stir in the almond and vanilla extracts.
Ways to serve this
- Over ice cream is a favorite in our house. Try my Homemade Coconut Ice Cream or Chocolate Fudge Ice Cream. My Vanilla Bean Ice Cream makes a tasty treat.
- Any vanilla cheesecake you love. Try it layered into my No Bake Cheesecakes in place of the cherry sauce in that recipe.
- With my Chocolate Fudge Skillet Cake, Chocolate Mousse, Flourless Brownies and paired with ice cream or whipped cream.
- Use this berry sauce in my Fruit and Yogurt Parfaits for quick grab and go breakfasts.
- Try this berry sauce in place of syrup for pancakes and waffles.
With cornstarch or tapioca starch. If your sauce is too thin, mix together some cornstarch with water until smooth and add it slowly to the bubbling sauce until it’s as thick as you’d like. Keep in mind it will thicken up significantly when refrigerated.
It will last 1 week covered in the refrigerator or 1 month frozen.
- To store – place the leftovers into an airtight sealed container and refrigerate for up to 1 week. I like to pour mine into quart mason jars because they don’t take up much space in the fridge.
- Reheat – place the amount you want to reheat in an appropriately sized pan and heat stirring constantly over medium heat until warmed or hot.
- To freeze – place the leftovers into an airtight container that can go in the freezer and freeze for up to 1 month. Defrost overnight in the fridge before using. If you use a Ziplock bag, place the bag in a dish to catch any leaks! If the sauce has separated, you can reheat it to bring it back together.
Tips & Tricks
- To make this sauce thicker, mix some starch of choice together with water until smooth. Then add it slowly stirring constantly to the bubbling sauce until it’s the texture you desire. Be aware this sauce will thicken up significantly when refrigerated!
- Try all sorts of different berry mixes to see what you like best. We love berry mixes with raspberries, blueberries, and blackberries, but it’s just personal taste. This sauce is also perfect for single berries like strawberries when you’re looking for a single berry flavor.
- Don’t forget about this sauce for breakfast! It’s so good with pancakes, waffles, and with yogurt granola bowls. It’s easy to pair this sauce with desserts, but it’s so good for breakfast too.
I really hope you enjoy this Berry Sauce! If you do get a chance to make this recipe, please leave a rating, I’d love to hear from you in the comments.
- 32 ounce mixed berries - 6 cups frozen berries
- 1 tbsp cornstarch - or tapioca starch
- 1/4 cup Grade A amber maple syrup - or honey, add sweetener to taste
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- In a medium sized pot, mix the cornstarch and maple syrup together until smooth and no lumps remain.
- Add the frozen berries and cook stirring frequently over medium to medium high heat. You want the berries to melt before the edges start bubbling.
- Once the berries have melted, turn the heat up to high and stir constantly until the sauce begins to bubble and thickens.
- Remove the pot from the heat and mix in the vanilla and almond extracts.
- Serve the sauce hot or warm if desired, or cool and refrigerate to serve with yogurt etc.