This raspberry blueberry sauce is the best berry sauce you will ever try. It's so easy to make, with no added sugar, and this double berry sauce is great for topping ice cream, cheesecake and even meat dishes. It's also vegan, dairy free and healthy.
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Table of Contents
Why you will love this recipe:
- This mixed berry sauce has the most incredible flavour! Raspberries and blueberries combine so well together to give this sauce the perfect sweet taste.
- This homemade fruit sauce is so quick and easy to make and only requires 5 ingredients! It's also made in only one pot so the clean up is so simple.
- This sauce has no added sugar and is made with no cornstarch. It is sweetened only with the fruit and coconut milk making it a healthy sauce recipe.
- This sauce can be used in so many ways! Eat it plain, use it to top ice cream, cheesecake, or even meat dishes.
- This double berry sauce is healthy, sugar free, gluten free, dairy free, Whole30 compliant, paleo, and vegan.
Ingredients and substitutions:
- Raspberries and blueberries - you can use either fresh or frozen berries for this recipe. If you prefer a blueberry sauce you could cut out the raspberries and double the blueberries, and if you prefer a raspberry sauce, cut out the blueberries and double the raspberries.
- Coconut milk - this helps provide a little natural sweetness to the sauce and helps thicken it. I recommend using full fat coconut milk. You could also swap this for another dairy free milk such as cashew milk or almond milk.
- Vanilla extract - this helps enhance the delicious flavours of this homemade sauce.
- Sea salt - just a bit is all you need to balance out the natural sweetness of the blueberries and raspberries.
How to make (step-by-step):
Step one:
First, place all the ingredients in a medium sized pot and place it on the stovetop.
Step two:
Next turn the burner on to low heat and bring the mixture to a boil.
Step three:
Now turn down the heat and let the sauce simmer for about 20 minutes, until it has the thickness you prefer. Be sure to stir the sauce to help break up the berries.
Step four:
Let the sauce cool a little, then serve and enjoy!
Tips and variations:
- You can make this sauce as thick or thin as you like by adding more or less coconut milk.
- You can use either fresh or frozen blueberries and raspberries to make this berry sauce.
- Use full fat coconut milk for best results. Low fat coconut milk is more watery so it will make the sauce more thin and the texture won't be as good.
- You can swap the coconut milk for another dairy-free milk such as unsweetened cashew milk or almond milk.
How to serve:
You can use this sauce in so many ways. Here are a few ideas:
- You can use this sauce for topping ice cream.
- Use it to top cheesecake.
- You can use this sauce for pancakes or waffles.
- You can eat it right off the spoon!
- Use this raspberry blueberry sauce for topping meat dishes (I know this sounds crazy but just trust me on this one).
How to store:
Store this sauce in the fridge in an airtight container or jar for up to 7 days.
This berry sauce also freezes really well in a freezer safe container or jar for up to 3 months.
Frequently asked questions:
You can thicken fruit sauce by allowing it to boil longer. The longer you let it boil, the more water will evaporate off the berries and the thicker the sauce gets. This berry sauce recipe also uses coconut milk to help thicken it.
This berry sauce has 10 grams of carbs per serving including 4 grams of fiber, so 6 grams of net carbs. If you are careful with your carb counts and keep your other foods low in carbs, this sauce could fit in with a keto diet if you have a small amount.
Absolutely! You will just need to add a bit more cooking time as the berries will take a little time to thaw and breakdown if they are frozen instead of fresh.
Other recipes you will love:
- Ice Cream Bars with Berries
- Vegan Sour Cream
- Dairy Free Brownies with Caramel
- Gluten Free Lemon Bars with Cranberry
- Cilantro Lime Dressing
- Brown sugar simple syrup
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Recipe
Raspberry Blueberry Sauce
Equipment
- Pot or saucepan
Ingredients
- 12 oz fresh or frozen raspberries
- 9 oz fresh or frozen blueberries
- 3/4-1 cup full fat coconut milk (depending on how thick you want the sauce to be - for a thicker sauce use 3/4 cup)
- 1 tablespoon organic vanilla extract
- pinch sea salt
Instructions
- Place all the ingredients in a medium sized pot and place on the stove.
- Turn the burner onto low heat and bring the mixture to a boil.
- Turn down the heat and let the sauce simmer for ~20 minutes, or until it reaches the thickness you desire.
- Serve and enjoy!
Notes
- You can use either fresh or frozen raspberries and blueberries to make this berry sauce.
- For a thicker sauce use 3/4 cup coconut milk and for a thinner sauce use 1 cup.
- You can store this raspberry blueberry sauce in the fridge in an airtight container for up to 7 days.
ChihYu
This sauce will go well with so many dishes! And it's beautiful!
Erin Carter
isn't the color pretty??
jennifer
beautiful!!!! Making a batch to put on my morning collagen oats . . .heaven!
Joni Gomes
Loved how easy it was to make this sauce! I always love to add a fruit element to any cake I made and this sauce worked out perfectly!
Jean Choi
This looks so pretty! I bet it's amazing on pork chops.
Raia Todd
Sounds delicious! I think I'm going with the spoon option... 😉
Katherine | Love In My Oven
I love the colour of this! It's beautiful. Coconut milk and berries - SO good!