Triple Berry Sauce makes an easy recipe for everything from breakfast to desserts. Made of fresh or frozen fruit and ready in 10 minutes!
Looking for more easy fruit dessert recipes? You may enjoy my peach cobbler, cherry frozen yogurt, and blueberry cheesecake ice cream.
Triple Berry Sauce Recipe
This easy recipe is similar to my Fresh Cherry Sauce but uses a combination of fresh or frozen strawberries, blueberries, and blackberries for the fruit. You can use raspberries as well. Along with the fruit, the recipe uses water, butter, sugar, and cornstarch.
You add all the ingredients to a saucepan and cook it according to the recipe directions. It is ready to use warm or to chill in the refrigerator.
How to Use Triple Berry Sauce
There are so many ways to use this sauce! I love to serve it in the morning with yogurt, on buttermilk pancakes or waffles, or as a dessert with pound cake, ice cream, or on top of cheesecake. Once you make it, you’ll find more ways to use it than you can imagine!
How to Store
To store: Place in an airtight container in the refrigerator for up to a week.
Here’s my Triple Berry Sauce recipe. I hope you enjoy it as much as we do!
Triple Berry Sauce Recipe
Equipment
Ingredients
- 2 cups berries, fresh or frozen mix of: strawberries, blackberries, blueberries, or raspberries
- 2 tablespoons water
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons cornstarch
Instructions
- Add fruit to a medium saucepan or skillet over medium heat. Add all other ingredients and bring to a boil for about three minutes. Stir occasionally, reduce heat to low and allow to simmer for about two to three more minutes.
- Remove from heat and serve warm or store in an airtight container until ready to serve. Then, warm slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love all of your recipes.
Never had a fail.
I appreciate hearing that, Joy. Thanks so much.
Excellent with my cream cheese. pound cake.
Rosa, I love this sauce with cream cheese pound cake, too.