Mixed Berry Sauce
There are so many uses for this delicious mixed berry sauce! I love it poured over pancakes and waffles, but it’s also great over oatmeal, yogurt or even ice cream! It can be made with frozen berries, so it’s easy to whip up any time of year.
Ingredients
- 21 ounces mixed berries, fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon corn starch
- 1 orange, ¼ cup orange juice, 1 teaspoon orange zest
- ¼ cup water
Instructions
- Zest and juice the orange. Set aside.
- In a small bowl, dissolve the corn starch in ¼ cup of the orange juice.
- In a large sauce pan over medium heat, combine the frozen berries, ¼ cup of water and the sugar. Bring to a boil, then reduce to a simmer.
- Stir in the orange zest. Slowly add the corn starch mixture and cook until thickened, stirring continuously.
- Makes about 2 cups. Serve warm.
Notes
Top Tips
- Sweet tooth? Depending on the sweetness of the berries and your personal preference, you can adjust the sweetness of the sauce by adding more or less sugar. Once the sauce has thickened, give it a taste, and if desired, add more sugar, a teaspoon at a time, until the desired sweetness is reached. If you prefer things less sweet, reduce the sugar to start, and adjust accordingly to taste once thickened.
- Don’t skip the slurry: cornstarch will clump up if added to hot liquid. That’s why it’s important to mix the cornstarch and orange juice together, creating a slurry, before adding it to the berries.
- Too thick? If your sauce is too thick, slowly stir in a little water until you reach your desired consistency.
- A touch of warming spice: during the fall and winter, I like to sometimes add a pinch of cinnamon, which really complements the natural flavour of the berries.
- The sauce will keep covered in the fridge for a week – reheat using the microwave or stovetop. You can also freeze it for up to 3 months.
Nutrition
Serving: 1 servingCalories: 69kcalCarbohydrates: 17gProtein: 1gFat: 1gSodium: 1mgFiber: 2gSugar: 13g
Nutritional information shown is an estimate only.
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