Easy Recipes

How to Make A Berry Sauce A Fruit Sauce Using Strawberries and Blackberries for Your Desserts

In Denmark, it was a necessity to have fruits withstand long storage during the winter months. Fresh strawberries (Jordbær) is a Danish favorite.  Jordbær literally means earth berries.  You can find strawberries in many of the Danish desserts including as a fruit sauce.

With summer coming the farmers markets will have a great assortment of  beautiful berries including blueberry, strawberry, blackberry and raspberry.  Choose berries that are fresh, ripe and in season for the best flavor.  This fruit sauce recipe uses both a strawberry and blackberry sauce.
  

Strawberry Blackberry Fruit Sauce for Desserts

Easy and cheap to make, this berry sauce is delicious spooned over vanilla ice cream. If you like a warm sauce it is delicious over pancakes, waffles and cheesecake too!


Ingredients:

• 1/4 water
• 1 cup of strawberries (fresh or frozen)
• 1 cup of blackberries (fresh or frozen)
• 2 tablespoons of sugar
• 1/4 cup of water
• 1 teaspoon of cornstarch

Kitchen Tools:

• saucepan
• measuring cup
• wooden spoon
• teaspoon
• knife
• cuttingboard

1. Wash strawberries and/or blackberries.  Remove stems; cut large berries in half or roughly chop them.
2. Combine water, strawberries or blackberries or both in a saucepan. With this recipe we chose to have both berries. Cook over medium-high heat, stirring occasionally and bring to boil.
3. After it gets hot add 2 tablespoons of sugar. Bring to a simmer over medium heat until sugar has dissolved, about 10 minutes. Adjust sugar, if necessary, and cook until dissolved.
4. Keep in mind it will take a while until the fruit will become soft.  So, you will need to keep stirring the sauce too.
5. Next, in a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the berries so as not to mash the berries.
6. Cook until sauce thickens, about 15 minutes.
7. Simmer gently until thick enough to coat the back of a metal spoon. Thin sauce with water if it is too thick for your liking.

Other typical fruits incorporated into the Danish cuisine are

• Apples (Æbler) Popular in traditional dishes as winter apples store well. Can be fried and served with Flæsk (thick bacon)
• Blackcurrant (Solbær) means literally sun berries.  Eaten fresh with desserts. Can be used with fruit sauces.
• Cherries (Kirsebær) When in season eaten fresh. Cherries are used in making Heering, a famous cherry liqueur, produced in Denmark. Also, cherries are made into the famous cherry sauce or kirsebærsauce. Kirsebærsauce is commonly made for the Danish Christmas Rice Pudding called Risalamand which is on both on our blog and video (below too).
  
  
   
• Gooseberry (Stikkelsbær) literally thorny berries. Used for stewed gooseberries (stikkelsbærgrød).
• Pears (Pærer)
• Plums (Blommer)
• Raspberries (Hindbær) Eaten fresh.  Also, used for preserves and fruit sauces.
• Redcurrants (Ribs) Made to jelly or simply mixed raw with sugar as (Rysteribs).  Also used with fruit sauces. Served to roast.

We hope you enjoyed our blog about making the easy fruit sauce. Please check out our other postings including.  


*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Please let us know what you think!

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