Easy Mixed Berry Sauce
With just a handful of ingredients, create a smooth berry sauce for drizzling or a chunkier compote for spooning over pancakes, waffles, or desserts. Fresh or frozen fruit works beautifully, making it a great year-round recipe.
Written by Julie on December 15, 2024
Every summer, our whole family would spend the better part of a day picking strawberries during berry season, and this sauce was one of the first things we’d make with the fresh berries.
Lazy Sunday mornings with a stack of pancakes smothered in a warm berry sauce—does it get any better than that?
I love the combination of blackberries, blueberries, and strawberries, offering the best of all berry worlds. One of the great things about this recipe is its flexibility—it works just as well with frozen berries as it does with fresh.
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 stunning pop of color in just a few steps — and is a delicious hit for breakfast, snacks, or desserts.
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 tsp cornstarch mixed with 1 tbsp 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 1/4 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 in an airtight container or freeze for up to 3 months. Reheat gently with a splash of water if the sauce becomes too thick.
FAQ
Can I use frozen berries in berry sauce?
Yes! Frozen berries work perfectly and require no thawing before cooking.How do I make fresh berry sauce thicker?
Simmer longer to reduce liquid or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).Sauce vs. Compote — what’s the difference?
Berry sauce is smooth, while compote is chunkier, with whole or lightly mashed berries. You can adjust this recipe to make either.Can I freeze berry sauce?
Yes, freeze in an airtight container for up to 3 months. Thaw in the fridge and reheat gently before serving.
Easy Mixed Berry Sauce (Frozen or Fresh Berries)
Easy Mixed Berry Sauce
Ingredients
Instructions
- In a small saucepan, add 1 pound (3–3.5 cups) mixed berries, 2–3 tablespoons maple syrup, and a pinch of sea salt.
- Fresh or frozen berries: Add 1/4 cup water to prevent sticking for fresh berries. No water is needed if using frozen berries.
- Cook: 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.
- 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.
- Optional: Add a splash of vanilla, a drop or two of almond extract, and/or a pinch of cinnamon if desired.
- Serve and Enjoy!
Notes
- 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.
