Best 7 Canadian Wild Berry Sauce Recipes

WILD BERRY SAUCE

Steps:

• Core and cut apples into slices until you have 8 cups. Place in a large pot. Add the black chokeberries, and water. (Alternatively you can choose to use nannyberries, or any other edible wild berry.)
• Bring to a boil, immediately reduce heat, and let simmer 15-20 minutes. Apples should be very soft. Remove from heat, stir in the lemon juice and let cool 5 minutes.
• If desired, add in sweetener of choice to taste and stir well.
• Because the apple peels were left on the apples, this mixture should be place into a food processor to puree. (Alternativey, if you want a chunky sauce, then be sure to remove the peel from all apples before placing in the pot. Then simply use a potato masher to break down.)
• To store up to one year your wild berry sauce must to be canned. Have steralized mason jars ready. Fill jars with the wild berry sauce leaving 1/2" of headspace. Use a small rubber spatula to scrape down the inside of the jar and remove any air bubbles. Wipe jar rims clean. Don't skip this step! Place lids and rings securely on the jars.
• Process in a water-bath for 20 minutes.
• Properly canned wild berry sauce is good for up to one year when stored in a cool, dark place.

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

CITRUS WILD BLUEBERRY SAUCE

Steps:

• Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
• Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

CANADIAN WILD BERRY SAUCE

Steps:

• In saucepan, bring partridgeberries, sugar and 1/4 cup (50 mL) water to boil over medium-high heat, stirring occasionally; reduce heat and simmer for 5 minutes. Add blueberries.
• In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into berries and simmer until thickened, about 2 minutes. Stir in vanilla. (Make-ahead: Let cool and refrigerate in airtight container for up to 4 days; reheat before serving.).

BERRY SAUCE

Steps:

• Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
• Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.

BERRY SAUCE

Steps:

• In food processor with knife blade attached, blend berries until pureed. Sift 1/2 to 2/3 cup powdered sugar over berries; pulse until smooth. Press berry mixture through medium mesh sieve to remove seeds. Discard seeds.
• Stir in 1-2 teaspoons lemon juice. Takse and adjust sugar and juice. Cover and refrigerate if not serving immediately. Sauce with thicken upon standing. Whisk just before serving if necessary. Keep sauce refrigerated and use within 3 days.