Mixed Berry Sauce

March 1998

Your rating: None Average: 3.7 (12 votes)

Frozen berries turn into a quick and simple sauce—a dash of crème de cassis makes it special.

Mixed Berry Sauce

Makes: About 2 cups

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  • 1 1/2 cups frozen blueberries
  • 1 1/2 cups frozen raspberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cornstarch
  • 1 tablespoon crème de cassis, (or black currant syrup)


  1. Combine blueberries, raspberries, sugar and water In a large saucepan,. Bring to a simmer, stirring occasionally.
  2. Mix lemon juice and cornstarch; add to the berry mixture and cook, stirring, until slightly thickened, about 1 minute. Stir in crème de cassis (or black currant syrup), if desired. Let cool slightly; serve warm.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.


Per tablespoon: 12 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 5 mg potassium.

Exchanges: none

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