Homemade Blueberry And Cherry Sauce

Name: Homemade Blueberry And Cherry Sauce
Prep time: 5 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1 lb frozen blueberries; ½ cup granulated sugar; ½ cup water; 2 tsp lemon juice; 2 tbsp cornstarch; 1 lb frozen cherries; ½ cup granulated sugar; ½ cup water; 2 tsp brandy (optional); 2 tbsp cornstarch

A simple two-part fruit sauce made from frozen blueberries and cherries with cornstarch thickener, customizable with citrus or brandy. Both versions cook in under 15 minutes and work as toppings for cakes, ice cream, and pastries.

🥗Vegetarian 🏷️Suvie 🏷️Frozen fruit 🏷️Blueberry 🏷️Cherry 🏷️Dessert sauce

Total

2h 15m

Servings

8

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb frozen blueberries
½ cup granulated sugar
½ cup water
2 tsp lemon juice
2 tbsp cornstarch
1 lb frozen cherries
½ cup granulated sugar
½ cup water
2 tsp brandy (optional)optional
2 tbsp cornstarch

10 Ingredients

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Instructions

1
Place fruit in Suvie pan. Whisk together sugar, water, lemon juice, and cornstarch. Pour over fruit and stir to combine. Insert pans into your Suvie, input settings, and cook now or schedule.
2
Set Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour
3
After the cook, remove pans from Suvie and stir to combine. The cornstarch will settle to the bottom of the pan so be sure to mix thoroughly. Cool to room temperature. The sauces can be served cold, room temperature, or warmed in the microwave.

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Tips & Notes

Pro tips

Mix cornstarch with 1 tbsp cold water before stirring into the hot fruit to prevent lumps and ensure smooth thickening.
Bring the fruit mixture to a rolling boil after adding cornstarch and cook for 1–2 minutes; the sauce will thicken as it cools.
Add lemon juice or brandy at the very end after cooling slightly to preserve bright flavor and alcohol aroma.
Frozen fruit does not need thawing; simmer straight from the freezer for best color retention and texture.

Substitutions

Frozen blueberries → frozen blackberries or raspberries (note: raspberries are softer; reduce cooking time by 1–2 minutes)
Frozen cherries → frozen plums or mixed berries (note: adjust sugar to taste as sweetness varies by fruit)
Brandy → Kirsch, Grand Marnier, or 1 tsp vanilla extract (note: omit alcohol entirely for a family-friendly version)
Granulated sugar → honey or maple syrup (note: reduce liquid slightly as honey adds moisture; taste and adjust sweetness)

Storage & make-ahead

Cool to room temperature, transfer to an airtight container, and refrigerate up to 5 days. Reheat gently over low heat with 1–2 tbsp water to restore pourable consistency.