This fresh mixed berry dessert sauce could not be any easier! Using only three ingredients, you can whip up a batch of versatile, sweet sauce with a kick in less that 10 minutes. Perhaps our favorite part of this sweet berry sauce is the splash of Grand Marnier, which is our favorite French cognac liqueur. Grand Marnier is known for its distinct blend of cognac brandy and essence of bitter orange, and lends a beautiful complexity to this dessert sauce.
Better yet, you can whip up the sauce using any mix of your favorite berries from blueberries to strawberries to raspberries or some mix of the three. This recipe makes a sauce that is both smooth and textured, with real pieces of fresh berry. For a truly delicious dessert, serve it on cheesecake, shortcake, ice cream or any dish worthy of a sweet sauce with a kick.
- 2 pints mixed berries (blueberries, strawberries, and/or raspberries, rinsed and air dried, and stemmed if using strawberries), divided
- 4 to 6 tablespoons sugar
- 2 tablespoons orange liqueur (Cointreau, Triple Sec, or Grand Marnier)*
- Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter, fork or potato masher, mash berries coarsely.
- Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.
- Mix puréed berries with mashed berries along with orange liqueur.
- Taste and adjust flavor, adding more sugar if necessary.
- Let berry sauce stand at room temperature to allow flavors to blend, at least 30 minutes, before serving. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.
Use as a topping for desserts like cheesecake, shortcake, ice cream or at brunch poured over waffles or pancakes. This sauce can be used wherever your imagination takes you.
- Though the original recipe calls for Grand Marnier, you can substitute Cointreau® or any other orange-flavored liqueur or fruit brandy of your choice.
- If you don't keep orange liqueur on hand at home, don't worry. Many liquor stores sell single serving or "airplane" bottles. Simply look for a single serve bottle or two to have on hand for special recipes like this one.
Recipe Source: The Perfect Recipe by Pam Anderson (Houghton Mifflin)
Reprinted with permission.
As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including The Perfect Recipe, a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.