Blueberry-Raspberry Sauce

Blueberry-Raspberry Sauce

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From: EatingWell Magazine, July/August 1993

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

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pint blueberries, divided
  • ¼ cup sugar
  • 1½ teaspoons lemon juice
  • 1 tablespoon water
  • 2 tablespoons eau-de-vie de framboise, or Chambord (optional)
  • 1 cup raspberries


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  1. Combine 1½ 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.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 18 calories; 0 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 4 g sugars; 8 IU vitamin A; 3 mg vitamin C; 2 mg calcium; 0 mg iron; 0 mg sodium; 18 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free Food

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