Okay, I’ll admit that I am being cruel right now, but this berry cream sauce is just a teaser for the upcoming post on a mixed Berry Cobbler. I haven’t quite perfected the cobbler, but that will be taken care of in short order because I am relatively confident that I have figured out ‘what’s been wrong’ with the cobbler.
HOWEVER, there is nothing wrong with this Mixed Berry Cream Sauce. It is now on my Things Worth Eating With a Spoon list, which as you know, I don’t take lightly. The recipe for the sauce was born out of a mistake that I made while working on the cobbler. I didn’t want to waste the beautiful fresh berry juice that was rendered from the berries for the cobbler, so on a whim I made a berry cream sauce. Oh goodness, what a whim.
Use this berry cream sauce slightly warm or at room temperature on fresh berries, cobbler, or other desserts, especially those featuring berries. Or, just eat it with a spoon. Bonus: This sauce turns into a soft pudding consistency when refrigerated. I’m thinking that you just might really enjoy it as a pudding, too. I’m also thinking you’ll need your favorite licking spoon.Print
Mixed Berry Cream Sauce
This creamy, smooth berry sauce is the perfect accompaniment for panckes, waffles and cobblers.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 cups
- 3 cups fresh or frozen berries (I used a mixture of blackberries, blueberries, and raspberries) – The berries will be cooked to render 1 cup of berry juice.
- 2 tablespoons water
- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup heavy whipping cream
- Put berries and 2 tablespoons of water in a sauce pot. Cook for about 15-20 minutes, stirring often over medium heat. The berries will burst, releasing their juices. To help with this process, as you stir, mash the berries against the sides of the pot.
- Place a fine mesh strainer over a bowl. Pour the berries and juice through the strainer. Working with a mixing spoon or a rubber spatula, stir and press the berries against the strainer to express the juices through the strainer and into the bowl. There should be about 1 cup of juice from the berries. Discard the berry pulp and seeds.
- Pour the 1 cup of berry juice back into the sauce pot.
- Stir the cornstarch and the sugar together. Whisk them into the berry juice.
- Over medium heat bring to a simmer, stirring constantly until berry juice mixture is somewhat thickened.
- Stir in the cream. Continue to cook and stir until sauce is warm.
- This sauce thickens as it cools, thin with additional cream, if desired. Serve slightly warm or at room temperature. Cover and refrigerate any left-over sauce. Warm before serving.
Recipe may be halved.
Bonus: Refrigerated berry cream sauce turns to a soft pudding consistency. Put some in a bowl and get out your favorite licking spoon.
An original recipe by Terri @ that’s some good cookin’