Secret Weapon Berry Sauce

This sauce is so easy it isn’t even a recipe. I hesitate to post it, but every time I serve it (which is pretty much every time we have guests) it gets rave reviews and when I explain it, people are always surprised. This simple sauce packs a punch on ice cream, chocolate cake, angel food cake, pancakes, waffles, you name it. My current favorite rendition is as a topping to tart frozen yogurt. LOVE IT.

I call it my secret weapon because it is so easy and yet elevates almost any type of dessert to fancy status, even just a frozen pound cake. (Actually, I like to toast pound cake and dip it.)

Forgive the crappy picture. This pregnant lady had to eat it right away. No time for fancy camera business.

Secret Weapon Berry Sauce

1 pound bag mixed frozen berries unsweetend (I like the trader joe’s mix the best, but any combination of blueberries, strawberries, blackberries or raspberries will do. Just make sure it is unsweetened)
2 tablespoons of sugar

(or to just make a bit, use a 1/2 bag and cut the sugar in half)

That’s it.

Step 1: Cut a hole in the box. Wait. Wrong thing.

  1. Throw berries (still frozen) in a small saucepan.
  2. Add sugar.
  3. Let sit for 30 minutes or so. (This makes it better, but feel free to skip this step)
  4. Turn heat to low and simmer until berries thaw and begin to form a syrup. Simmer for about 20 minutes.
  5. To make the sauce super fancy, puree with an immersion blender, blender or food processor and strain through a mesh strainer.
  6. Serve warm.
  7. It keeps in the fridge for a few days, but gets pretty thick. To reheat, add a splash of water and heat in the microwave or stove on low.

 

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3 Responses to “Secret Weapon Berry Sauce”

  1. Suz says:

    Holy crap that sounds delicious! I might have to try that this weekend. I have a bag of frozen fruit in my freezer.

    [Reply]

  2. Kim says:

    awesome. I love simple things that make me look fancy!

    [Reply]

  3. […] this looks¬†vaguely¬†familiar, I’ve posted my Secret Weapon Berry Sauce in the past, but this one isn’t pureed which makes it totally different. Plus I hate the […]

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