Best 9 Mixed Berry Sauce Recipes

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Tantalize your taste buds with our delectable Mixed Berry Sauce, a symphony of sweet, tangy, and juicy flavors that will elevate any dessert or dish. Crafted with a medley of plump blueberries, luscious raspberries, vibrant strawberries, and a hint of tart blackberries, this sauce is a burst of summery goodness. Whether you drizzle it over pancakes, waffles, ice cream, or yogurt, or use it as a filling for pies, tarts, and crepes, this versatile sauce adds a touch of elegance and indulgence to every culinary creation. Discover the magic of Mixed Berry Sauce with our collection of easy-to-follow recipes, each offering unique twists and tantalizing flavor combinations. From a classic Mixed Berry Sauce with a touch of lemon zest to a luscious White Chocolate Mixed Berry Sauce, and a tangy Mixed Berry Sauce with a hint of ginger, our recipes cater to every palate. Get ready to embark on a delightful journey of flavors with our Mixed Berry Sauce extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

MIXED BERRY SAUCE



Mixed Berry Sauce image

Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.

Provided by Misoweeby

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5

2 cups frozen mixed berries
½ cup white sugar
⅛ cup lemon juice
¼ cup water
⅛ cup orange juice

Steps:

  • Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
  • Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
  • Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE



Balsamic Chicken Skillet with Mixed Berry Sauce image

Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.

Provided by Simon Chong

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 12

1 ½ cups mixed berries
¼ cup balsamic vinegar
2 tablespoons whiskey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon minced shallot
¼ teaspoon cayenne pepper
4 skinless, boneless chicken breast halves
1 tablespoon oil

Steps:

  • Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
  • Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
  • Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
  • Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
  • Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 242.7 mg, Sugar 20.6 g

OVEN-BAKED FRENCH TOAST WITH MIXED BERRY SAUCE



Oven-Baked French Toast With Mixed Berry Sauce image

As meals go, breakfast typically is the least expensive of the day. Eggs, bread and milk are relatively cheap and with the right recipe can become more than the usual omelettes and toast. Oven-baked French toast with mixed berry sauce is inexpensive to prepare and is impressive enough for company, yet simple enough to make for a Sunday brunch with family. The easy-to-make-sauce uses inexpensive frozen mixed berries, but the recipe is flexible. An equal amount of any frozen berries can be substituted. The sauce will keep, in an airtight container, for up to a week.

Provided by Chef mariajane

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 loaf white bread, sliced, ends discarded
1/3 cup granulated sugar, plus extra for sprinkling
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
6 large eggs
2 teaspoons vanilla extract
2 cups milk, low-fat
1 tablespoon lemon juice
2 teaspoons cornstarch
3 cups frozen mixed berries
1/2 cup granulated sugar
2 tablespoons water
1/4 teaspoon salt

Steps:

  • Heat oven to 375F Lightly coat a 9x13 baking dish with cookng spray.
  • Arrange enough whole bread slices in a single layer to cover bottom of dish. Cut remaining slices in half on diagonal and arrange in overlapping rows on top. You should have 3 rows of bread triangles. Set aside.
  • In a medium bowl, whisk together sugar, cinnamon, baking powder and nutmeg. Whisk in eggs and vanilla until well-blended. Gradually whisk in milk.
  • Slowly and evenly pour egg mixture over bread slices and let soak for 5 minutes. Use a fork or spatula to gently press down on bread to ensure it is evenly soaked.
  • Baked for 30-40 minutes or until French toast is puffed. Sprinkle top of French toast with sugar, then set oven to broil. Broil French toast until sugar is melted and bread is lightly browned.
  • BERRY SAUCE:.
  • While French toast bakes, in a small bowl, combine lemon juice and cornstarch. Set aside.
  • In a medium saucepan, combine berries, sugar, water and salt. Bring to a simmer and stir in lemon juice mixture. Simmer, stirring often, until sauce thickens slightly about 2 minutes longer. Let cool.
  • When French toast is done baking, serve immediately topped with mixed berry sauce.

Nutrition Facts : Calories 348.3, Fat 8.1, SaturatedFat 3, Cholesterol 167.2, Sodium 603.7, Carbohydrate 56.8, Fiber 1.7, Sugar 24, Protein 11.5

TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM



Tofu Chocolate Ice Cream with Mixed Berry Sauce and Whipped Coconut Cream image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 6h35m

Yield 4 to 6 servings

Number Of Ingredients 10

One 13.5-ounce can coconut milk, chilled overnight
3/4 cup agave syrup
One 16-ounce package silken tofu
1/2 cup cocoa powder
1 tablespoon coconut oil
1 teaspoon vanilla bean paste
Pinch kosher salt
One 12-ounce package frozen mixed berry blend
1/2 cup agave syrup
2 tablespoons lemon juice

Steps:

  • For the ice cream: Place a metal loaf pan in the freezer to chill.
  • Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
  • Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
  • For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
  • Scoop the ice cream into bowls and top with the berry sauce.

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE



Lemon Berry Ricotta Cake With Mixed Berry Sauce image

Make and share this Lemon Berry Ricotta Cake With Mixed Berry Sauce recipe from Food.com.

Provided by Chef Jean

Categories     Dessert

Time 1h10m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 cup ricotta cheese
1/4 cup half-and-half (or milk)
1 1/2 teaspoons lemon extract
1 lemon, zest of
1 3/4 cups all-purpose flour
1 cup frozen berries (I use a blend, but you can use any kind of berry)
1 cup frozen mixed berries
1/4 cup sugar
1 tablespoon cornstarch

Steps:

  • FOR CAKE:.
  • Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
  • Cream butter and sugar until fluffy.
  • Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
  • Add the flour, mix until smooth.
  • Pour batter into pan and spread the berries(still frozen) over the top of the cake.
  • Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
  • Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
  • FOR SAUCE:.
  • While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
  • Serve a piece of cake with a spoon full of sauce over the top.

Nutrition Facts : Calories 351.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 88.7, Sodium 116, Carbohydrate 53.2, Fiber 0.6, Sugar 35.1, Protein 5.8

MIXED BERRY SAUCE



Mixed Berry Sauce image

This is a wonderful sauce to serve over cheesecake, pound cake or even vanilla ice cream. If you don't like mixed berries you can use the individual berries of your choice. If prefer a more tart sauce reduce sugar to 1/2 cup.

Provided by Luby Luby Luby

Categories     Dessert

Time 35m

Yield 3 Cups, 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag frozen mixed berries (strawberries, blackberries, blueberries & red raspberries, not frozen with sugar)
1 cup sugar
1 cup water
1 lemon, zest of
2 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons brandy

Steps:

  • In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
  • Add frozen berries and mix well.
  • Cook over medium heat until mixture comes to a boil.
  • Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
  • Let cool then refrigerate.

CREPES WITH MIXED BERRY SAUCE



CREPES WITH MIXED BERRY SAUCE image

Categories     Fruit     Breakfast     Quick & Easy

Yield 4 People

Number Of Ingredients 14

For the Crepes:
1 cup Milk
2 large Eggs
1 cup Flour
3 tablespoons vegetable oil
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 teaspoon vanilla
6 tablespoons water
For the Berry Sauce:
2 cups of frozen mixed berries (raspberries, blueberries, blackberries)
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup water

Steps:

  • Put the frozen berries, sugar, water, and vanilla into a small pot and simmer on medium heat until all of the berries break down and melt together into a sauce-like consistency. This will take about 15-20 minutes. Mix all of the dry and wet ingredients for the crepes together with a wisk until well blended and smooth. Heat a medium-sized pan to medium heat and cover the pan lightly with butter or vegetable oil. Once heated, spoon out the batter into the pan. Spread the batter out so each crepe is about palm-size and circular. Once the crepe looks lighter in color and dry/cooked, flip the crepes and do the same on the other side. You can cook until a little bit browned too, depending on what consistency you prefer. Once you finish cooking the crepes, plate them and spoon the berry mixture over each crepe and serve. You can dust with powdered sugar as well.

INDIVIDUAL CHEESECAKES WITH MIXED-BERRY SAUCE



Individual Cheesecakes with Mixed-Berry Sauce image

Categories     Cake     Berry     Fruit     Dessert     Bake     Cream Cheese     Blueberry     Raspberry     Summer     Chill     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 14

Cheesecake
2 cups ground vanilla wafer cookies or shortbread cookies (about 10 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
2 large egg yolks
Berry Sauce
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
2 1/2-pint baskets raspberries
2 1/2-pint baskets blueberries
6 tablespoons black raspberry liqueur (such as Chambord)

Steps:

  • For cheesecake:
  • Preheat oven to 325°F. Butter six 1 1/4 cup custard cups. Toss ground cookies with melted butter in medium bowl to blend. Press 3 tablespoons cookie mixture evenly onto bottom of each prepared cup; reserve remaining cookie mixture.
  • Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl, about 1 minute. Add eggs and yolks 1 at a time, blending well after each addition. Divide batter equally among custard cups. Sprinkle reserved cookie mixture evenly atop batter. Place cups in large roasting pan. Add enough hot water to pan to reach halfway up sides of cups. Bake until cheesecakes are set in center, about 45 minutes. Remove cheesecakes from water bath. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • For sauce:
  • Melt butter in heavy medium skillet over high heat. Mix in sugar. Add berries and stir until sugar dissolves and berries are heated through, about 3 minutes. Remove skillet from heat; stir in liqueur.
  • Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm berry sauce around cheesecakes.

MIXED BERRY SAUCE TO BE ENJOYED WITH MEAT



Mixed Berry Sauce to Be Enjoyed With Meat image

This is a sauce that my family and I enjoy eating with red meat, game or in particular, duck. It was a bit of an experiment but turned out great. The sauce itself takes only 10 minutes to make but it requires the juices from the meat so you have to cook your meat first. PLEASE NOTE: time cooking the meat will vary from meat to meat and person to person so I have not included this in cooking times, I have only included the timing of the actual sauce itself. As it is a fruity sauce do not expect it to be thick and creamy, it is quite fluid but its the flavour that we love. It is both sweet and savory atthe same time as the fruit and the meat juices used are a complete contrast to each other.

Provided by choppo

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 orange, juice of
1 bay leaf
3 tablespoons red currant jelly
150 g mixed berries (fresh or frozen, if frozen then defrost beforehand)
1/2 tablespoon of fresh mint
1/2 teaspoon brown sugar
1 tablespoon balsamic vinegar
juices from cooked meat

Steps:

  • Cook the meat that is going to be served in a pan and then remove it and set aside to rest, covering with foil to retain the heat.
  • Add the orange juice, bay leaf, redcurrant jelly, berries and sugar to the meat juices left in the pan from cooking the meat and boil the mixture for 3-4 minutes.
  • Lower the heat and simmer uncovered for another 5 minutes until the fruit is soft.
  • Remove the bay leaf, stir in the balsamic vinegar, mint and season with salt and pepper.
  • Spoon over the meat and serve immediately while hot.

Nutrition Facts : Calories 90.8, Fat 0.1, Sodium 6.5, Carbohydrate 23, Fiber 1, Sugar 10.4, Protein 0.7

Tips:

  • Use fresh or frozen berries: Fresh berries are ideal for making mixed berry sauce, but frozen berries can also be used. If using frozen berries, thaw them before making the sauce.
  • Choose a variety of berries: The best mixed berry sauce is made with a variety of berries. Some good combinations include strawberries, blueberries, raspberries, and blackberries.
  • Sweeten the sauce to taste: The amount of sugar you add to the sauce will depend on the sweetness of the berries. Start with a small amount of sugar and add more to taste.
  • Add a little bit of lemon juice: Lemon juice helps to brighten the flavor of the sauce and keep it from becoming too sweet.
  • Serve the sauce warm or cold: Mixed berry sauce can be served warm or cold. It is delicious on pancakes, waffles, French toast, ice cream, or yogurt.

Conclusion:

Mixed berry sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and sweet-tart flavor, mixed berry sauce is sure to be a hit with everyone who tries it.

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