Blueberry-Raspberry Sauce

July/August 1993

No votes yet

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

Blueberry-Raspberry Sauce

Makes: About 3 cups

Active Time:

Total Time:


  • 1 pint blueberries, divided
  • 1/4 cup sugar
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon water
  • 2 tablespoons eau-de-vie de framboise, or Chambord (optional)
  • 1 cup raspberries


  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.

Exchanges: Free Food

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner