Fresh berries are pureed into a sweet and tangy strawberry blueberry sauce perfect for drizzling over ice cream, pancakes, waffles or your favorite treat.
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This summer, I have noticed a pattern developing in my behavior. I have a problem with buying way too much fruit. More than The Husband, our boys, and myself can eat before it ripens and turns mushy.
There, I admitted it. Isn’t that the first ste towards recovery?
I bought a boatload of fruit a few weeks ago with the intention of making a boatload of popsicles. By the following weekend, I still had a full pint of blueberries and half a clamshell of strawberries that really didn’t look too appetizing anymore.
I decided the only thing left to do was turn my forgotten berries into a fruit sauce for buttermilk pancakes. It went over so well, the pancakes disappeared before I even had time to take a picture.
How to Make Strawberry Blueberry Sauce
Start by pureeing your berries until they are smooth. Place your mesh strainer over a bowl and pour the berry puree through. You’re trying to get rid of any little seeds. It might take awhile for the thick sauce to drip though the mesh. I like to use the back of a wooden spoon to press the puree through and help speed things along. You should end up with almost 2 cups of berry juice.
Next, dump all that strained juice into your saucepan. Stir in some lemon juice, sugar, and a pinch of salt. Heat over medium heat until it starts boiling. Reduce heat to low and simmer until the sauce begins to thicken, about four minutes or so.
Remove the sauce from the heat an add a little butter and vanilla. The fat in the butter helps to thicken the sauce. If the sauce seems a little runny right off the heat, don’t panic. It will continue to thicken as it cools.
What else can you use your strawberry blueberry sauce for?
- Stir it into your favorite vanilla yogurt.
- Drizzle it over ice cream.
- Pour it over your morning biscuits.
- Use it as a topping for banana splits.
- Use it instead of syrup for pancakes.
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Strawberry Blueberry Sauce
- 1 pint (2 cups) fresh blueberries
- 1 pint (2 cups) fresh strawberries, trimmed and halved
- 1 ¼ cups granulated sugar
- 1 ¼ tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla
- Puree berries in a blender or food processor. Strain through a fine mesh sieve. This should produce 1 ½ - 2 cups of berry juice.
- Pour berry juice in a small saucepan. Combine sugar, lemon juice, and salt and stir into berry juice. Bring to a boil, then reduce to a simmer and cook for four minutes.
- Remove from heat. Stir in butter and vanilla. Sauce will thicken as it cools.