This is an easy, wonderful berry sauce that is not only delicious but healthy. Because it is sweetened with juice concentrate rather than refined sugar, it is an excellent choice for a healthy breakfast or special treat. Besides, I don’t think you will not miss the sugar, because the sauce is still deliciously sweet. Serve it over waffles, pancakes, breakfast cereals, granola, or even your favorite vegan ice cream or dessert.
Looking for More Berry Recipes?
- My Favorite Raspberry Jam
- Vegan Lemon Raspberry Cake
- Blueberry Pie Crisp
- Breakfast Blueberry Muffin Tops
- Strawberry Jam Scones
I love the berry season, which in New England starts in June and lasts through August. Besides, we are surrounded by wonderful PYO berry patches where you can find the sweetest, freshest berries for your recipes. There is nothing like taking the family on a berry-picking adventure, also providing fun, fresh air, and sunshine.
My birthday happens to fall right in the middle of strawberry season, and one of my favorite things to do on my birthday is to go strawberry picking. I usually get the whole family involved. It is such a good time.
My berry sauces reflect the season, strawberries in June, raspberries and blackberries in July, and blueberries in August. The rest of the year, I often use frozen berries and mix and match according to what I have available.
I have made this easy, delicious berry sauce for many years now, and it still amazes me that something so simple can make such a difference to your meal. Furthermore, it takes only a few minutes to make and adds such a boost to your meal.
One of the most significant reasons for trying this recipe is that it contains no refined sugar. Instead, it is sweetened with 100% juice concentrate, making it healthier than most other berry sauce recipes.
Health Benefits of Berries:
Berries are delicious, nutritious, and provide us with a wealth of health benefits. Here are a few:
- High in antioxidants, which protect the cells from damage
- High in fiber
- Low in calories
- Rich in vitamins and minerals
- Lowers bad cholesterol (LDL)
What Do I Need To Make This Berry Sauce?
- berries – fresh or frozen berries (blueberries, strawberries, raspberries, blackberries)
- 100% juice concentrate – (frozen grape juice concentrate works good for blueberries and frozen white grape juice concentrate for raspberries or strawberries)
- cornstarch – to thicken the sauce (if sensitive to corn, use tapioca starch)
- lemon juice – to give the sauce a fresh taste (freshly squeezed lemon juice)
- pinch of salt – (optional)
How Do I Make Berry Sauce?
Whisk together water and cornstarch to make a slurry.
Next, add the slurry and juice concentrate to a small saucepan and bring to a boil while stirring.
Add the berries and carefully stir to coat them. Turn off the heat, and let the sauce sit for 5 minutes.
Stir in the lemon juice and a pinch of salt.
Frequently Asked Questions:
Why Use Lemon Juice?
Lemon is a great addition to the berry sauce. It adds brightness and freshness to the sauce. In my opinion, nothing can beat freshly squeezed lemon juice. Several years ago, we were cooking for an event and were provided with commercial lemon juice. It made such a difference to my recipe that I had to run out and get a whole bunch of fresh lemons. I am a fan of lemons and they are super good for you.
Can I Add Vanilla Extract?
Yes, add a little vanilla extract if you like. The berry sauce is delicious on its own, a little vanilla never hurts. Start with half a teaspoon and increase according to taste.
What Berries are Best in this Berry Sauce?
This berry sauce can be made with a variety of different berries, blueberries, raspberries, blackberries, and blueberries, depending on your preference. Not only is this mixed berry sauce incredible, but you can also make the berry sauce with just one type of berries, such as a blueberry, raspberry, or strawberry sauce. Also, I will at times mix the red berries, strawberries and raspberries, for a red sauce and the two darker berries, like blueberries and blackberries, for a darker sauce. Feel free to be adventurous; mix and match according to your liking; you may be amazed at the possibilities.
Can I Make this Recipe with Frozen Berries?
Absolutely, this berry sauce works well with both frozen and fresh berries. I will sometimes use both. Frozen berries are more readily available and can be cheaper, but when available, throw in a few fresh berries at the end of the cooking process to make the sauce seem extra fresh and special.
How Can I Use This Berry Sauce?
Use this berry sauce to take your breakfast from ordinary to extraordinary. Also, it does not need to be limited to only breakfast. For instance, take your desserts to a new level with this guilt-free berry sauce.
- It’s amazing over pancakes and waffles.
- Wonderful over cereal and granola.
- It’s fantastic over vanilla ice cream or cheesecake.
- Make it with strawberries and use it for your strawberry shortcake.
- Or simply enjoy it by itself, I often do.
How to Store this Berry Sauce:
This easy and healthy berry sauce can be stored in the fridge in an airtight container for up to a week and can be frozen for up to three months.Print
- Total Time: 10-15 minutes
- Yield: Serves 4
- 3/4 cup water
- 2 tablespoons cornstarch
- 1 cup 100% juice concentrate (grape juice concentrate works good for blueberries and white grape juice concentrate for raspberries or strawberries)
- 3 cups fresh (or frozen) berries (blueberries, raspberries, strawberry, blackberries)
- 2 teaspoons lemon juice
- pinch of salt (optional)
- In a small saucepan, before adding heat, whisk together water and cornstarch to make a slurry.
- Add the juice concentrate and bring to a boil while stirring.
- Next, add the berries and carefully stir to coat them. Turn off the heat, and let the sauce sit for 5 minutes.
- Stir in the lemon juice and a pinch of salt.
Serve over your favorite breakfast foods, such as pancakes, waffles, and granola, or serve over vanilla ice cream, shortcake, or cheesecake for an extra special dessert.
Store in the fridge in an airtight container for up to a week or freeze for up to three months.