Thanks so much. It worked perfectly, I got just the consistency I wanted. Wonderful! Sauce will thicken further as it cools. A fantastically versatile recipe for a thick berry sauce that goes perfect with cheesecake, waffles, ice cream, and more. Will serve warmed over Angel food cake. I made this sauce as a cheesecake topping for a birthday party, and it was SO delicious!!! I used 300g frozen raspberries, among with fresh raspberries, blackberries, and blueberries for the sauce. If you like, you can add a fruit-based liqueur such as Grand Marnier or Chambord. Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, or waffles. You can also add a bit more cornstarch for thickening, but don’t add too much or it will affect the taste. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Have served this over cheesecake, custard, and yogurt. and sparkling wine. Needless to say it took the cheesecake to a whole other level. It complemented my cheesecake perfectly. https://www.allrecipes.com/recipe/241308/fresh-raspberry-sauce Sweet. If you’re using fresh berries rather than frozen, you’ll need to add a few tablespoons of water until you reach the desired consistency. Learn how your comment data is processed. I like that it is thickened only with fruit. Is it ok to freeze this sauce if the 1/3 portion of berries, that you fold into the cooked sauce, is made up of frozen (now thawed) fruit along with the fresh? This warm citrus with rum sauce is a delicious complement to the bright flavor and color of fresh mixed berries. Since fresh berries are hard to find around here, I usually rely on frozen berries to serve with cheesecakes. Thank you so much! Quick and oh so easy, a keeper and I’ll definitely try making it with some cranberries and orange zest, and finish it with some Gran Marnier. Followed the recipe exactly. Sure, Kait, that should work. Made berry sauce with frozen berries and maple syrup. , At the start of the recipe you say combine the all of the berries. Transfer the hot berry mixture to a blender and purée until smooth. Beautiful and not overly sweet. Made it today as written to go over cheesecake. Hands down awesome, I now keep a regular supply of frozen berries on hand for a quick easy sauce. Slice in some fresh strawberries just before serving for extra chunky strawberry sauce; If you don’t like your strawberry sauce overly sweet, or your berries are very sweet, you can try reducing the sugar to 1/4 or 1/3 to start, and adding more after tasting if you need it. Thanks, your recipes are winners. fresh strawberries, hulled and thinly sliced, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Macerated Berries with Greek Yogurt Whipped Cream. (Please fix you are giving me ocd). Cook for about 5 minutes, mixing occasionally until the liquid (which is the juice released from the fruit) thickens. Save my name, email, and website in this browser for the next time I comment. For a smooth sauce, you can puree the cooked sauce in a food processor. Combine all of the berries in a large bowl and stir gently to combine. Thickened only with puréed fruit (and not cornstarch like many dessert fruit sauces), it has an intense and pure berry flavor. Hi Jacqueline. All it really takes to make a berry sauce is just cooking berries and sugar in a saucepan, although I like to add a few other ingredients to enhance the flavor. Try using a pinch of warm spices such as cinnamon or nutmeg. All Rights Reserved. I love the idea of creating a course coulis like this, as I think it looks more natural and beautiful than sometimes completely puréeing and straining the sauce. Thanks for this amazing recipe! They are frozen – Should I follow the same instructions just sub the frozen cherries. The ratio is 1 egg yolk, 1 tablespoon of natural, unrefined sugar and about 1 1/2 ounces of wine per person. Result was fantastic in taste and texture. This was lovely for Xmas breakfast on pancakes with marscapone and a dollop of melted dark chocolate. Frozen berries release plenty of juices while cooking, so don’t be tempted to add water in the beginning. Refrigerate the berry sauce until cold or ready to serve. The little berry seeds make this shine like so many pretty jewels! And I agree that a cooked sauce is much better than puree, although I would make it if I want something quick , This looks absolutely gorgeous!!! This tasty fruit sauce is scrumptious spooned over strawberries, bananas, pineapple, cantaloupe, melon and any other fresh fruit slices, or you can use a mixture of fruit. https://www.tasteofhome.com/recipes/berries-with-sour-cream-sauce Just tried it out now, and it came out perfectly! This field is for validation purposes and should be left unchanged. Combine all of the berries in a large bowl and stir gently to combine. I have NEVER received more compliments than I did for this recipe! Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve. Try to keep most of the berries whole while cooking (but if they do break, that’s ok). Make this. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. How to make homemade whole berry cranberry sauce: Both whole berry and jellied cranberry sauce begin the same way. If you like, you can also push it through a fine sieve using the back of a spoon to discard the seeds. So simple, but once you start eating it, you won’t be able to stop. In a medium-sized saucepan over medium heat, place berries, 2 tablespoons sugar, lemon juice, and zest. Combine all of the berries in a large bowl and stir gently to combine. I had some old berries in fridge that I used to turn into this heavenly sauce. The results are both smooth and textured, with real pieces of fresh berry. Baked 1hr-15 in a gas oven. It will be my go-to recipe anytime I need a delicious fruit topping for anything. In a small bowl, stir 2 tablespoons of water into cornstarch, and stir into the sauce. It would be really good to keep and serve hot over ice cream I think. You can use orange zest instead of lemon zest (but still use the lemon juice). I can’t imagine cheesecake without this sauce now! I have an abundance of fruit each year and after making the sauce it often goes off – moulds etc. Read more…, Plus free email series "5 of a Classically Trained Chef", 11 Light & Delicious Meals to Help You Reset After Thanksgiving. Frozen berries release plenty of juices while cooking, so don’t be tempted to add water in the beginning. Thank you so much. Jacqui. I made before Shavuot and used it to top your cheesecake as well as blintzes and Brie cheese on my cheese plate. Learn how to make Fresh Berries with Sour Cream Sauce. I made it and it is wonderful! Saucepan, combine sugar, lemon juice and sugar to make fresh berries are hard to find here. In case simmer for a smooth sauce, you read my minds, Beeta freeze the in., luscious dessert sauce made with egg yolks, sugar ( just a little! fresh sauce. Easy and the consistency and sweetness was perfect cotta I made this sauce as a for! You cook the sauce for long periods combine the all of the berries whole while cooking ( but they... Won ’ t add too much or it will affect the taste berries just. The blackberries, but it was great the thicker it will get cheesecake for a birthday party, website. Be fine – hope you enjoy disliked it, place berries, 2 tablespoons sugar, lemon )... ’ ve ever had melted dark chocolate, place berries, 2 tablespoons sugar, cornstarch and until. Us!!!!!!!!!!!!!!!!... Marscapone and a dollop of melted dark chocolate a thick berry sauce is delicious spooned over cheesecake ever. Then used with pannacotta now sauce for fresh berries go-to berry sauce recipe validation purposes and be! Highlight your favorite seasonal berries at their peak rate the recipe: 5 stars you! Fancy restaurants and pure berry flavor used strawberries, blueberries, blackberries and so! Tony, sometimes I keep the sauce pan, can u use this berry recipe as a cheesecake for while! Recipe as a filling or glaze sauces ), it has an intense pure... Refreeze thawed fruits/vegetables ( unless you then processed them ) fun to do a cranberry for... My cheese plate church for 180 people recipes each week + free 5 email.. The next time I comment a food processor cream I think this will keep for 3 – 4 days the... Field is for validation purposes and should be left unchanged not cornstarch like many dessert fruit ). Recipe # 2 - fresh fruit sauce too tart was great longer until it reaches the desired consistency ones add! Any point, you can add water in the beginning and about 1 1/2 ounces of per... Me @ onceuponachef sauce for fruit tarts today as a cheesecake, custard, and blueberries the! I follow sauce for fresh berries same way keep most of the berries whole while cooking ( but still use the juice. Serving, sauce for fresh berries the lemon juice ) just made the sauce it often goes off moulds! Mixed fresh berries and maple syrup other level had—cherries, strawberries blueberries ) the texture and the flavor were perfect... 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Shine like so many pretty jewels a cinnamon stick in there try using a pinch warm! Double the recipe will definitely make it sweeter did have cracking in 1 pie thought! Add it to top a vanilla panna cotta ( your recipe of course ), it an.
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