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Very Berry Sauce

Too many fresh berries? Make this sauce to keep on hand for a taste of summer.
Prep Time6 minutes
Cook Time5 minutes
Course: Berries, desserts
Cuisine: American
Keyword: berry sauce, blackberries, blueberries, raspberries, strawberries

Ingredients

  • 1 lb fresh strawberries hulled and thinly sliced
  • 6 oz 1 dry half pint fresh raspberries
  • 6 oz 1 dry half pint fresh blueberries
  • 6 oz 1 dry half pint fresh blackberries
  • 1 tablespoon fresh lemon juice from 1 lemon
  • ¾ cup sugar

Instructions

  • Combine all of the berries in a medium saucepan and stir gently to combine.
  • Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
  • Transfer the hot berry mixture to a blender and purée until smooth or use a handheld blender to puree berries in saucepan. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
  • Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached

Notes

Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months.