If you want to vamp up your desserts I have the perfect Boozy Berry Sauce to do it with. Raspberries, strawberries and morello cherry conserve, mingle together with a decent splash of Framboise, to make a very classy fruit sauce.
This Boozy Berry Sauce is the work of moments, however, your dinner party guests won’t know that. We’ll just keep it a secret between us. Ok?
I firmly believe that if you can make a couple of sauces really well, it can transform your dessert menu. Pour this intensely fruity sauce, with it’s little hint of raspberry liquer, over good quality vanilla ice cream and you have yourself one extremely tasty after dinner treat!
I should have realised that raspberries and chocolate are a classic pairing and this Boozy Berry Sauce with it’s delicious raspberry flavour, only need be poured over a chocolate waffle for the magic to happen. A taste bud party that you won’t want to end!
This rich fruity sauce is also perfect poured, warm, over a pavlova, piled high with whipped cream and fresh berries. Ooh crunchy meringue with marshmallow inner, fresh fruit, cream and this glorious Boozy Berry Sauce, that is one dessert I must make – soon!
You can of course substitute the raspberry liquer, for it’s blackcurrant counterpart Cassis, ooh that would be delicious. Of course you can leave the alcohol out altogether, in which case I’d recommend adding pomegranate juice, for it’s deep purple colour and intense flavour.
I do love a recipe that is versatile. With this sauce I actually used frozen raspberries. I see no reason why other berries can’t be substituted, providing the quantities are kept the same.
For the ‘boozy’ part of this sauce, if you have both Framboise and Cassis to hand, I’d say keep with the colours and flavour – so if you make this whilst blackberries are abundant add Cassis, for red berries and cherries I’d stick with Framboise. That said it is all a matter of taste and preference. I would advise against adding a stronger spirit, for example brandy, as it would completely over power the fruit flavour.
Recipe: Makes 6 servings of Boozy Berry Sauce
300g Strawberries – hulled and quartered
100g Morello Cherry Conserve
3tbsp Caster Sugar
1tsp Vanilla Extract- I use Nielsen-Massey
3tbsp Framboise – raspberry liquer
1tsp Corn Flour – also known as Corn Starch
Bring gently to a simmer and stir to dissolve the sugar.
Once the raspberries are gently bubbling add the cherry conserve.
Stir to mix the cherry conserve with the raspberries.
When the sauce is bubbling add the strawberries.
Stir and leave to bubble away on a gentle heat for 15 minutes.
In a small bowl add the teaspoon of cornflour to 2 teaspoons of cold water.
Mix together and then pour into the sauce.
Stir until the sauce thickens – less than one minute.
Allow the Boozy Berry Sauce to continue bubbling gently on a low heat for 5 more minutes.
Allow the sauce to cool until warm before using.
Once cooled it can be poured into airtight containers and kept in the fridge for 3 days.
When needed, add the cold sauce back to a saucepan, over a medium heat bring the sauce up to simmering point.
Allow to cool slightly before serving.
What will you pour your Boozy Berry Sauce over?
The Caramel Sauce can be found here.
I do hope you try my Boozy Berry Sauce with or without the booze! It really is delicious and will turn any dessert into a taste adventure.
If you have enjoyed making my Boozy Berry Sauce then you’ll love these:
Have fun whatever you make and send me a photo via Twitter/Instagram, I really love seeing what you make.