Ingredients
Method
Step-by-Step
- Add the mixed berries, granulated sugar, and fresh lemon juice to a small saucepan. Set the pan over medium heat and stir occasionally as the berries begin to warm.
- Cook for about 3–4 minutes, until the berries release their juices and start to soften. Mash a few berries with the back of a spoon, leaving some pieces whole for texture.
- In a small bowl, stir the cornstarch and cold water together until completely smooth. This creates a slurry that blends into the hot fruit without forming lumps.
- Pour the slurry into the simmering berries while stirring continuously. Keep stirring so the thickener disperses evenly through the sauce.
- Cook for 1–2 minutes more, until the berry sauce thickens and coats a spoon. Remove the saucepan from the heat, remembering that the sauce will thicken further as it cools.
- Serve the sauce warm, or let it cool before refrigerating it for a chilled topping. Spoon it over pancakes, waffles, French toast, cheesecake, ice cream, yogurt, or pound cake.
Notes
Frozen berries may be used directly from the freezer and can require an extra minute or two to reach a simmer. For a thinner sauce, use 1–2 teaspoons cornstarch or omit it and simmer briefly. For a sweeter sauce, increase the sugar to 1/3 cup, especially with tart raspberries or cranberries. Strain through a fine-mesh sieve for a seedless sauce. Optional vanilla extract may be stirred in after cooking.