Bliss for berry-lovers! {Triple Berry Sauce}

Bursting with flavour, this simple Triple Berry Sauce features blackberries, blueberries, and raspberries.

Triple berry sauce made with blackberries, blueberries and raspberries. Easy plant-based fruit sauce recipe.

Triple Berry Sauce

Eating Together Made Easy

Here at notnot, one of my missions is to make eating together easy.

100% plant-based and gluten-free, this Triple Berry Sauce is a great way to tie a dish together for a diverse groups of eaters, whether vegan, vegetarian, or reducetarian {anyone who is reducing their animal-based food consumption.}

For breakfast or brunch, you can serve it up with a selection of diet-suitable plain or vanilla yogurt.

 

Triple berry sauce made with blackberries, blueberries, and raspberries.

Triple berry sauce with yogurt

This fruit sauce would also be great on pancakes! If need be, you can easily make a basic pancake recipe vegan by swapping out the traditional egg with 3 tablespoons of aquafaba, which is just the liquid from a can of chickpeas. You won’t taste the chickpea liquid at all, I promise! I just measure it out right from the can — it’s easier than cracking an egg! {Make some super simple sundried-tomato hummus with the chickpeas themselves.}

And last, but definitely not least, this is a perfect topping for my Blend and Bake Lemon Cheezecake.

Blend and bake lemon cheezecake with triple berry sauce.

Blend and bake lemon cheezecake with triple berry sauce.

 

Triple Berry Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This simple fruit sauce features blackberries, blueberries, and raspberries. Perfect to stir into yogourt, pour on pancakes, or drizzle over cheesecake. 

Course: Breakfast, Dessert, Sauce
Cuisine: American
Keyword: fruit sauce
Diet: reducetarian, vegan, vegetarian
Servings: 1 cup
Ingredients
  • 2 cups blackberries
  • 1/3 cup fresh orange juice
  • 1/2 teaspoon orange zest grated
  • 1-2 tablespoons sugar to taste
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1/4 cup blueberries
  • 1/4 cup raspberries
Instructions
  1. In a saucepan, add the blackberries, orange juice, rind, & sugar.

  2. Cook over low heat for about 10-14 minutes, until the blackberries break down. Give them a mash with a potato masher to help things along if you want.

  3. In a small bowl, combine the cornstarch and water and then stir into the blackberries.

  4. Cook over medium heat for a few minutes until slightly thickened.

  5. Strain the juice from the blackberry puree. {You could add the seeds etc to a smoothie.}

  6. Mix the fresh blueberries and raspberries into the strained juice. 

  7. Serve warm or cold. Delicious on yogurt, pancakes, and cheesecake or cheezecake.

Recipe Notes
  • Store this in the fridge. You can reheat it gently over low heat if it thickens too much.
  • I haven't tried it, but I bet this fruit sauce would be equally good with strawberries in place of the blackberries. 

PIN this Triple Berry Sauce Recipe for Later!

 

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P.S.S.

In the mood for more fresh and fruity? Maybe you’d like this Blood Orange Breakfast Salad? 

One comment

  1. Pingback: This is pure alchemy! Blend and Bake Lemon Cheezecake | not not nutritious

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