Berry Sauce Recipe

I first made this Berry Sauce for cheesecake, but it also goes well with yogurt, some other cakes, and ice cream.

Difficulty: Easy.

Prep time: 5 minutes.

Cook time: 5 minutes.

Servings: 1 container (1 serving is plenty for one cheesecake).

Ingredients

Scale: x ½x ¾x 1x 1¼x 1½x 2x 2½x 3x 4x 5

• 380 grams (2 cups) Berries (Blueberries, Raspberries, etc.).
• 101 grams (1/2 cup) Granulated Sugar. Use less sugar for a tangier sauce. As little as 25 grams (2 tbsp) is fine.
• 120 ml (1/2 cup) Water.
• 30 ml (2 tbsp) Lemon Juice.
• 15 grams (2 tbsp) Cornstarch. Alternatively use 34 grams (4 tbsp) flour.
• 2.5 ml (1/2 tsp) Vanilla Flavoring (Extract or Essence, optional).
• 6 grams (1 tbsp) Lemon Zest (optional) . Roughly the zest of one lemon.

Preparation

1. Thaw the Berries if they're frozen.
2. Add Berries, Sugar, and Lemon Juice to medium size sauce pan. Bring to a low boil and then reduce to a simmer. Keep reading.
3. Separately, mix the Cornstarch or Flour with about 2 tbsp of cold water. Slowly stir this into the sauce pan.
4. Continue simmering until sauce thickens and sticks to the back of a metal spoon, about 5 minutes.
5. Remove from heat, and stir in optional Lemon Zest and Vanilla Flavoring.
6. Transfer to a storage container until ready to use.

Storage