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Four Berry Sauce

October 27, 2010

When I see these four berries in the market at the same time (plus being on sale) I know what dessert will be that night, that is if they make it to the pan.  Just plain berries in a bowl are definitely a high priority here but this sauce is something special whether it is served warm or cold.  I have never done any canning in my life but the flavor of this sauce might make me reconsider as I would love to have this ready for fresh bread in the morning.  It is also the week of “Mad Stash” for #FallFest and since I really do not do any canning, preserving or freezing for the winter here in South Florida.  My way of preserving really only lasts a few weeks except in the case of broths and that is always ongoing.

Four Berry Sauce


  • 1 C. Raspberries
  • 1 C. Blueberries
  • 1 C. Blackberries
  • 1 C. Strawberries (hulled and halved)
  • 1/4 C. Sugar
  • 1-2 T. Fresh Lemon Juice
  • 1/8 t. Salt
  • 1/4 t. Vanilla Extract


  • Wash all the berries
  • Put in a large pan with the sugar, lemon juice and salt and mix well
  • While stirring crush some of the berries (optional)
  • Bring berry mixture to a boil, continue to boil 1 minute
  • Stir in the vanilla (chill and store in a tightly sealed container if making for later)
  • Serve over cake or ice cream (reheat gently if you are serving it warm) 
  • (Makes about 1 1/2 – 2 Cups)

    As an additional treat you can also make is a wonderful cream cheese spread with a small amount of the berry sauce and cream cheese.

    Four Berry Sauce and Cream Cheese

    Ingredients and Preparation

    Mix 1/2 C. berry mixture with 1 C. cream cheese and blend well.  Store in an air tight container in the refrigerator.

    This is the week to celebrate “Mad Stash” and this berry sauce is one of my contributions.  There are a lot more ideas and recipes at  for “Fall Fest 2010”.

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