This berry sauce is such an easy recipe. With just a handful of ingredients, create a smooth sauce for drizzling or a chunkier compote for spooning over pancakes, waffles, or desserts. Whether you have fresh fruit or frozen, this recipe works perfectly every time.
I’ve been making this mixed berry sauce since my kids were little, and it never fails to bring me back to Sunday mornings, with this sauce drizzled over vegan banana pancakes or French toast.
The whole family would spend the better part of a day picking strawberries during berry season, and this was one of the first things we’d make with the fresh berries. That sweet burst of berry always brings a smile.
I love the combination of blackberries, blueberries, and strawberries — giving the best of all berry worlds. Though it’s not limited to fresh berries, this recipe works just as well with frozen berries.
Drizzle this simple fruit sauce over yogurt, waffles, French toast, or pancakes; layer it in a yogurt parfait, or serve it with banana ice cream. Whether smooth for drizzling or rustic for layering, this go-to recipe adds a gorgeous pop of color in just a few steps — and is a delicious hit for breakfast, snacks, or desserts.
Jump to:
Why this sauce works
- Customizable Texture: Cooking the berries over medium heat releases their natural juices and softens them. You can simmer until the berries break down, then blend for a smooth sauce or leave them partially mashed for a chunkier compote.
- Balanced Sweetness: Maple syrup highlights the berries’ natural flavor, while a splash of citrus balances the flavors, while a splash of citrus balances the sweetness and adds brightness.
- Natural Thickening: As the sauce simmers, the liquid naturally reduces, intensifying the berry flavor. If you prefer a thicker sauce, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
What equipment you'll need
- Small saucepan
- Potato masher, blender, or immersion blender, depending on desired texture (optional)
- Measuring spoons
In the kitchen tips
- Texture: Simmer the berries longer for a naturally thicker sauce. If you prefer a smoother, thicker consistency, stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of water during the last minute of cooking.
- Fresh vs. Frozen: Both work! Frozen berries release more liquid, while fresh berries may need ¼ cup water to prevent sticking.
- Avoid Overcooking: Cook over medium heat to prevent scorching and preserve the berries’ fresh taste.
- Customizable Sweetness: Start with 1 tablespoon of maple syrup and adjust to taste based on the berries’ natural sweetness.
How to store mixed berry sauce
Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently with a splash of water if the sauce becomes too thick.
FAQ
Yes, freeze in an airtight container for up to 3 months. Thaw in the fridge and reheat gently before serving.
Yes! Frozen berries work perfectly and require no thawing before cooking.
Simmer longer to reduce liquid or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Berry sauce is smooth, while compote is chunkier, with whole or lightly mashed berries. You can adjust this recipe to make either.
📖 Recipe
Easy Mixed Berry Sauce
Equipment
- Fine mesh strainer optional, for an ultra-smooth sauce
Ingredients
- 1 pound (16 ounces) fresh or frozen mixed berries, such as blueberries, strawberries, raspberries, or blackberries, or a combination of your choice; about 3–3.5 cups total
- 2-3 tablespoons maple syrup, adjust based on the sweetness of the berries and their ripeness
- Pinch of sea salt, OR adjust to taste
- ¼ cup water, only if using fresh berries to prevent sticking; omit if using frozen
Instructions
- In a small saucepan, add mixed berries (and water if using fresh), maple syrup, and sea salt.
- Heat over medium heat, stirring occasionally, until the berries soften and release their juices, about 5–7 minutes. Simmer until the sauce thickens to your desired consistency.Note: If the sauce becomes too thick, add a splash of water to reach your desired consistency.
- For a smoother sauce: Use a blender, immersion blender, or strain through a fine-mesh strainer for a silky texture.For a chunky compote: Lightly mash the berries with a fork, the back of a spoon, or a potato masher, leaving some whole pieces for texture.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Add a splash of vanilla, a drop or two of almond extract, and/or a pinch of cinnamon if desired.
- You can always add more maple syrup to taste, depending on the sweetness of your berries. Start with 2 tablespoons and adjust as needed.
- If using fresh strawberries, hull them by removing the green tops and core for a smoother texture.
- Nutriton information calculated using frozen wild blueberries
Comments
No Comments