Berry sauce – gluten free and versatile

I had a couple of punnets of berries in the fridge – you know how it goes, they look yum when you are shopping so you buy them, but somehow don’t “get around” to eating them!  So rather than let them go off and throw them out, I made a quick sauce, which I could then use on various desserts.  It wasn’t thick enough to call a jam, more like a “chunky coulis”.  You could probably use any berries, but I had blueberries and strawberries, and combined they were delicious.

Berry sauce

Berry sauce

1 Punnet (250g) blueberries;

1 Punnet (250g) strawberries;

2 tbs sugar;

Around 1/2 cup water, use your judgement, you want enough to put a good layer on the bottom of the pan so the berries and sugar don’t stick, without adding too much water and making the end product too watery.


In a medium sized, heavy based pan, combine all ingredients and stir to roughly combine the sugar.  Bring to a boil, then turn down to a high simmer.  Simmer the berries for approximately 15 minutes, until they are soft and start to break up.  Roughly mash the larger berries (the blueberries will break up quickly but the strawberries will mostly keep their shape).  You don’t want a puree, but you want the strawberries to be in smaller chunks.  Allow to cool, then put in an airtight jar and keep in the fridge.  It should keep for a couple of weeks, but not indefinitely if you haven’t sterilized the jar like you would when bottling jam.

Use as required in desserts such as Queen Pudding, cakes, or as a chunky coulis or flavouring for panna cotta.