Easy Homemade Mulberry Sauce
This easy homemade mulberry sauce comes together in about 15 minutes with just 3 simple ingredients. Spoon it over pancakes, waffles, cheesecake, ice cream and more for a sweet way to enjoy fresh mulberries.
Servings: 8
Ingredients
- 2 cups mulberries
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp water
Instructions
- Wash mulberries thoroughly and add to a medium bowl. Sprinkle with the sugar and let sit at room temperature for 20 minutes.
- Combine the cornstarch and water in a small bowl and whisk until smooth.
- Transfer to a medium saucepan and set to medium heat. Stir in the cornstarch slurry. Once the mixture begins to boil, reduce to medium-low heat and let simmer for 5 minutes or until desired consistency has been reached.
- Remove from heat and drizzle over pancakes or let cool and store in an airtight container in the fridge.
Notes
- Stir in 1 teaspoon fresh lemon juice after cooking for a brighter flavor and more vibrant color.
- Add 1 teaspoon vanilla extract for a warm, cozy flavor.
- If the sauce thickens too much after chilling, gently reheat it with a splash of water until it reaches your desired consistency.
- Frozen mulberries work well, too. Thaw and drain them before using.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.Don't skip letting the sugared mulberries sit for 20 minutes before cooking. This draws out their natural juices and creates a richer, more flavorful sauce.
- Serving ideas: Delicious over pancakes, waffles, French toast, cheesecake, vanilla ice cream, yogurt and oatmeal.