Easy Berry Sauce

This easy berry sauce is made with fresh or frozen mixed berries. Make it chunky or smooth, then spoon it warm over pancakes, waffles, or French toast, or chill it until thick and jammy for cheesecake, yogurt, ice cream, and desserts.

Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Dessert, Sauces

Cuisine: Universal

Servings: people

Author: Julie Gaeta

Ingredients

1 pound (16 ounces) fresh or frozen mixed berries about 3–3.5 cups total
2-3 tablespoons maple syrup adjust based on sweetness of the berries
pinch of sea salt
¼ cup water only if using fresh berries; omit if using frozen

Instructions

In a medium saucepan, add the mixed berries, maple syrup, sea salt (and water if using fresh berries).
Cook over medium heat, stirring occasionally, until the berry mixture softens and release its juices (about 5–7 minutes). Continue to simmer until glossy and the liquid reduces slightly.
Remove from heat. For a chunky compote, lightly mash the berries with a fork. For a smooth sauce, blend it with an immersion blender or strain it.
Serve warm, or chill in the fridge where it will continue to thicken naturally.

Notes

Berry Variations: I love a mix of strawberries, blueberries, raspberries, and blackberries. You can also use the same amount of one berry. Strawberries release more liquid, while blueberries and blackberries make a thicker, darker sauce.
To Thicken: Simmer longer for a naturally thicker sauce. For an extra-thick topping, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) during the last minute of simmering.
Water Note: Frozen berries usually release enough liquid on their own, so you do not need to add water. If using fresh berries, start with ¼ cup water to prevent sticking. Add 1–2 tablespoons more only if the pan looks dry before the berries release their juices.
Adjust Flavor: Berries can be sweet or tart depending on the season, so adjust with a little more maple syrup or add a squeeze of fresh lemon juice or citrus after the heat is off if needed.
Extra Flavor: Stir in a splash of vanilla extract, a drop of almond extract, or a pinch of cinnamon after turning off the heat.

Nutrition