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Berry Sauce
This naturally gluten-free berry sauce is delicious over pound cake, ice cream, waffles or pancakes, or as a filling in crepes.
Ingredients
- 4 cups total fresh or frozen unsweetened sliced strawberries and/or raspberries, marionberries or blackberries
- 2/3 cup sugar
- 2 tsp. vanilla
Instructions
- In a medium saucepan, combine the berries, sugar, and vanilla.
- Cook over medium heat, mashing fruit and stirring occasionally, until sauce thickens, about 10 minutes. Remove from heat.
- Now pour all of the sauce into a blender and puree/blend until smooth, about 10-15 seconds.
- Store in refrigerator until ready to serve (unless you want to serve it warm).
Notes
While this sauce is cooking, I usually slice up an additional 2-3 cups of strawberries and put in fridge until ready to serve. When serving with pound cake, I will usually add some of the sliced berries and then pour the topping over all.
The color of this sauce will obviously vary depending on the berries you choose. If made with all strawberries, it's a more orange red. Since we grow raspberries, I often make this with half raspberries and half strawberries or some other ratio of those two berries.
Nutrition
Serving: 1cup | Calories: 327kcal | Carbohydrates: 83g | Sodium: 1mg | Sugar: 84g
Nutrition information is automatically calculated, so should only be used as an approximation.
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