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20 minute dinner recipes

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Blueberry-Raspberry Sauce


From EatingWell:  July/August 1993

Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.

About 3 cups | Active Time: 20 minutes | Total Time: 1 hour (including chilling time)



  1. Combine 1 1/2 cups blueberries with the sugar, lemon juice and water in a large heavy saucepan. Cook over medium-low heat, stirring constantly, until the berries pop and a sauce forms, 5 to 10 minutes.
  2. Remove the pan from the heat and stir in framboise (or Chambord), if using. Transfer the sauce to a bowl, cover and chill until cold.
  3. Just before serving, stir in the remaining blueberries and raspberries.


Per 2-tablespoon serving : 18 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 0 g Protein; 1 g Fiber; 0 mg Sodium; 18 mg Potassium

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