Fresh Berry Sauce
When fresh berries are in season, here’s a versatile sauce to serve over cakes, pies, or nondairy ice cream. it’s one of the simplest and most delicious ways to use blueberries, raspberries, strawberries, and others. Lightly cooked, they melt into a most flavorful sauce. Photos by Hannah Kaminsky of Bittersweet.
Serves 6 as a topping
- 2 cups (about 1 pint) fresh berries — use blueberries,
raspberries, blackberries, strawberries, sour cherries,
or a combination)
- 1/2 cup apple, pineapple, orange, or berry juice
- 2 teaspoons arrowroot or cornstarch
- 1 t 2 tablespoons maple syrup, agave nectar, or coconut sugar, or to taste, optional
Wash the berries well. Use small berries such as blueberries or raspberries whole; remove hulls and chop strawberries into approximately 1/2-inch chunks.
Combine the berries in a medium-sized saucepan with the apple juice. Bring to a simmer, then cover and simmer gently for 5 to 10 minutes, or until all the berries have softened and burst.
Dissolve the arrowroot in a small amount of cold water. Stir slowly into the berry mixture and simmer for another minute or so, until it has thickened. If you’d like the sauce to be sweeter, stir in sweetener of choice, to taste. Let cool to room temperature before serving as suggested in the headnote.