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.
Mixed Berry Cream Sauce
Ingredients
- 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
Instructions
- 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.
I just “pinned” this to my pinterest account because it looks wonderful and that is where I keep my cooking to-do list. 🙂 I hope that’s okay with you! (It links you to the pin.)
Terri- holy cow I am laughing so hard! I just read about your Costco trip from a few posts back. I decided to read the story out loud to my husband halfway through the story and I was crying laughing by the time your triplets were having babies. (He was laughing too.) Hilarious!! I’m not sure if I come here more for the stories or the recipes. Probably both! 🙂
P.S. I wonder if we shop at the same Costco…
Kristen–No problem with the pin. I’ve found that other people have pinned some of my recipes on Pinterest. It’s a handy tool for storing the things you like. Yeah, that Costco trip was from the Twilight Zone. I haven’t ever had an experience like that. I usually shop at the Sandy store, sometimes in Murray if I am down that way.
Sounds like a brilliant happy accident. You post the best recipes!!! Thanks!
Carol–You’re welcome and thanks for the compliment.
Terri,
this is an amazing recipe and I’m no sweets girl. I have a friend who just had dental surgery. She’s not feeling so good. I said ice cream, pudding or yogurt. Tell me your favorite flavor and I’ll bring it over. She’s on a diet (of course) so she said Vanilla yogurt and I thought man that needs a fruit sauce without the seeds. I found your recipe, used frozen blue berries some fresh raspberries and a bunch of strawberries. OMG this is the best stuff. going to be good on waffles too. Yum yum yum, Thank you so much! Teresa
Teresa, sorry it has taken so long to respond. My computer crashed a few weeks ago and I have been limping along trying to recover/restore EVERYTHING. I’m so glad that you enjoyed this recipe. I never thought about putting it on waffles — great idea!