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.
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).
- If using stevia, stir it into the lemon juice and water and let rest 5 minutes
- Combine starch and salt in saucepan; stir or whisk in water and lemon juice (with stevia, if using), and mix well.
- Add berries & cook over medium heat, stirring often, until mixture is slightly thickened and bubbly. Cook and stir 2 minutes more.
- 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.
- OR cover and refrigerate up to 2 days (let stand at room temperature 30 minutes before serving.
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
- 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.
- Brush top of the cake with the hot glaze, then top each serving with berries.
- Better Homes and Gardens magazine (July 2008)