A Very Simple Berry Sauce

Prep Time
Cook Time
Ready In

"A wonderful simple sauce for any type of berries, topping for cheesecakes, ice cream, angelcake, almost any dessert you can think of, very yummy and not too sweet, taste the fruit not the sugar."

Original is 1 serving


  • Serving Size: 1 (186.6 g)
  • Calories 118.2
  • Total Fat - 0.5 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 3.4 mg
  • Total Carbohydrate - 29.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 15.5 g
  • Protein - 1.1 g
  • Calcium - 9.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Put the blueberries in a pot over low to medium heat, do not add water, there will be enough liquid from the thawing of the berries. We like our sauce quite tart, if you like it sweeter, add more Splenda or sugar. Stir the Splenda into the berries, cook stirring until the berries are thawed and the Splenda dissolved; about 5 minutes.

Step 2

Whisk together the cold water and the cornstarch until smooth, add mixture to the berries and simmer and stir until thickened, about 5 minutes. Try to keep most of the berries whole as much as possible. The recipe can be doubled or more.

Step 3

Use as a topping for anything you wish and enjoy!


No special items needed.

3 Reviews


Very simple, tasty recipe. I love that this makes a very small amount. I used a mixture of frozen strawberries and raspberries served this over mini sponge cake filled with mascarpone cheese, garnished with fresh berries and whipped cream.


review by:
(25 Mar 2017)


Wonderful sauce, which is so easy to make. I used frozen berries and followed the recipe, well almost..... I dish add a dash or two of brandy at the end! This was the perfect sauce to serve with our pancakes and ice cream. So thick and luscious in both flavour and color.


review by:
(11 Jun 2016)


First rate sauce and yummy too. I grow blackberries in my garden and since I have to fight the ants for the berries, when I pick them I drop about 3 tablespoons of black berry brandy in the bag. I then let it sit on my counter to do its job which is ad flavor to the berries and kill the ants and any other bug that may be feasting. Then I rinse them and enjoy the fruit. So since I had an abundance of black berries this year, I froze about 3 cups worth which I used for this recipe. I think it is funny that they loose their black color when cooked. So in the end, my berry sauce was amazing with the brandy. Made for the Cook-a-thon for Derf 2013.


review by:
(23 Sep 2013)

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