Easy 4-Ingredient Berry Sauce (Made with Frozen Berries)
This naturally gluten-free berry sauce (also called compote) is made with just 4 simple ingredients (plus water). It's free of refined sugar and thickened with arrowroot flour instead of cornstarch. This from-scratch 4-ingredient berry sauce is perfect for topping cheesecake, pancakes, waffles, or ice cream—and delicious swirled into yogurt or oatmeal.
Equipment
- Small to medium kettle
Ingredients
- 5 Cups Frozen berries (½ strawberries, ½ blueberries) Can sub using blackberries or raspberries
- ¼ Cup Water
- 2 Tablespoons Coconut sugar adjust to taste
- 1 teaspoon Pure vanilla extract ensure your brand is gluten-free
- 1 Tablespoon Arrowroot flour may need extra for a thicker sauce
- ¼ Cup Water To make arrowroot slurry
Instructions
- Cook the berriesIn a small to medium sized kettle, add the frozen berries and ¼ cup water. Turn heat to medium-high and bring the fruit to a boil, stirring occasionally (about10-15 minutes).Once boiling reduce heat to medium-low and allow the fruit to simmer until fully thawed and starting to soften.The longer you cook the berries, the more they will break down, which will result in a smoother sauce. If you desire to keep larger pieces of fruit in the sauce stir gently and don't overcook.
- Add sweetener and vanillaReduce the heat to low. Stir in the coconut sugar and vanilla extract.
- Thicken the sauceIn a small bowl, whisk together the arrowroot flour and ¼ cup water until fully dissolved to create a slurry. Slowly pour the slurry into the berry mixture while stirring continuously over low heat. Continue stirring until the sauce thickens to your desired consistency.If you prefer a thicker sauce mix up a little extra arrowroot slurry and add gradually. This may be needed if you're using the sauce for cheesecake or other desserts where thicker toppings work best.
- Remove from heat
Serving Instructions
- For pancakes, waffles, or other hot foods: Use immediately while warmFor cheesecake, yogurt, or ice cream: Allow the sauce to cool completely, then refrigerate to chill before serving.The sauce will continue to thicken slightly as it cools.
Notes
Store any leftovers in an airtight container in the refrigerator and use within 4-5 days or place in a freezer container and freeze for up to 3 months.
