Berry Sauces

Berries at Farmers Market

by Cat, January 2008 (photo, right, from Wikimedia Commons)

See also: 1. Dessert Sauces (menu)

Includes: 1. Blueberry Sauce; 2. Berry Topping

Berries make a wonderful sauce for ice cream, custard and other rich desserts.

Blueberry Sauce

Adapted from Better Homes and Gardens magazine (July 2008).  Although cornstarch is used in the original recipe as the thickener, I prefer to use tapioca starch. If you choose to use cornstarch, be sure it is Organic to avoid GMO corn.  The original recipe called for ½ cup sugar; I’ve modified this to use stevia and raw honey.

Here in Montana, we are blessed with the wonderful huckleberries, which would be quite good in this sauce (instead of blueberries).

Makes 2 1/4 cups

• ½ tsp powdered stevia extract *
• 1 tsp tapioca starch or ½ tsp Organic cornstarch
• ⅛ tsp unrefined sea salt
• ¼ cup filtered water
• ½ tsp lemon juice
• 3 cups fresh or frozen blueberries
• 1 – 2 Tbsp raw honey *
• heavy 1 or 1/1/2 quart saucepan
• whisk (optional)
• wooden spoon
• jar with lid (for storage)

* NOTE:  you can use 1/2 cup sugar instead of stevia and honey; combine sugar with cornstarch and salt in saucepan.  You don’t need to let the sugar/lemon juice mixture sit for 5 minutes (that rest is only needed when you use stevia; it removes the bitterness).

1. If using stevia, stir it into the lemon juice and water and let rest 5 minutes
2. Combine starch and salt in saucepan; stir or whisk in water and lemon juice (with stevia, if using), and mix well.
3. Add berries & cook over medium heat, stirring often, until mixture is slightly thickened and bubbly.  Cook and stir 2 minutes more.
4. Transfer to bowl; cool.  Stir in 1 Tbsp raw honey until well combined. Taste; add more sugar and/or lemon juice as desired.  Serve at room temperature.
5. OR cover and refrigerate up to 2 days (let stand at room temperature 30 minutes before serving.

 Berry Topping

You can use any type of berry for the topping:  raspberry, marionberry, blackberry, blueberry, strawberry, huckleberry.  Alternately, you could use other types of fruit, such as cherries; add a bit of almond extract (1/8 tsp) to enhance the cherry flavor. If using strawberries or other large fruit, slice in half (or more slices).

If you use a commercial jam, be sure to find one that does not list ‘high fructose corn syrup’ (HFCS) on the label.

• ¼ cup all-fruit berry jam
• 2 – 4 Tbsp raspberry or orange liqueur, or port wine
• a little water
• 12 oz fresh berries
• small saucepan
• wooden spoon

1. Mix jam and liqueur (or wine) in a small saucepan; bring to a boil over low heat, stirring constantly.  Don’t allow it to scorch. Add a little water if it gets too thick.
2. Brush top of the cake with the hot glaze, then top each serving with berries.

References:

1. Better Homes and Gardens magazine (July 2008)