This fruit glaze is so versatile you can use any berry you want, or even peaches work really great. Sometimes when I make this glaze, I add a little cornstarch to speed up the thickening process. But for this recipe, I left it out so that you could also make it if you don’t have cornstarch. If you have cornstarch and want it to thicken a little faster, stir 1 1/2 tbsp of cornstarch into the sugar before adding it to the saucepan.
This recipe also works with fresh berries, but it’s so easy to keep frozen berries on hand. The taste of the finished product is almost identical to when fresh fruit is used, if not a little better. The fresh berry flavor is brightened with the addition of a little lemon juice at the end. Don’t skip this part. It really makes all the difference in your glaze tasting fresh and perfect!
Fruity Recipes You’ll Love!
- Strawberry Lemonade Pie
- Homemade Danish Dessert
- The Best Strawberry Rhubarb Crisp
- Brown Butter Raspberry Pie
- Easy Peach Cobbler Dump Cake
- Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
step-by-step directions for how to make an Easy Fruit glaze with Frozen Berries
Frequently Asked Questions for How to make an Easy Fruit Glaze with Frozen Berries
Do I need to let the frozen fruit defrost before using it to make the glaze?
No. If you have time to wait or want to let it defrost, that is fine, but there is no need to do so. If you do let it defrost, be sure to include the melted juices in your sauce.
Can I double this recipe?
Yes. This recipe doubles or even triples really well. It will need the same amount of time to simmer whether you doubled or tripled the recipe. So, it doesn’t matter how much sauce you have in the saucepan when it comes to how long you simmer the sauce.
Can I mix fruits or berries Or is it better to use one type of berry at a time?
You can combine the berries and/or peaches however you want. I often do a triple berry sauce for cheesecake or for Elinor’s Amazing Chocolate Dessert.
Can I use imitation lemon juice in place of fresh-squeezed lemon juice?
If you do not have a fresh lemon, you can use imitation lemon juice instead. Do not use Lemon Extract as a substitute. It will not add the citric acid that is needed. If you have True Lemon, you can use that in place of fresh-squeezed lemon juice.
How much Sauce will the 2 cups of fruit yield?
The two cups of sauce mixed with the sugar and a little water will cook down to about 1 1/4 cup of sauce or 1 1/2 cups of sauce, depending on how thick you make your sauce. If your sauce seems too thick when it cools, you can add 1 tsp of water at a time and stir until it is the consistency you desire.
How should I store leftover sauce?
Store the leftover fruit/berry glaze in an airtight container in your fridge.
CHEF’S TOOLS:
More How-to Recipes
- 2 cups frozen berries of your choice (Peaches also work well.)
- ¾ cup sugar (You can cut this down to ½ cup for a less sweet sauce, if desired.)
- 2 tbsp water
- ½ tsp fresh-squeezed lemon juice
- Combine frozen berries, sugar, and water in a 1-quart saucepan.
- Slowly bring to a boil over medium heat. Be sure to stir often so the sugar doesn't burn while waiting for more moisture to draw out of the frozen berries.
- Once berries have melted and sugar is dissolving in sauce, watch closely for the mixture to come to a simmer. Once the sauce is simmering, turn heat down to low or where it can still maintain a simmer.
- Stir often and allow to simmer for 10-15 minutes or until sauce is beginning to thicken. Sauce may need an additional 5 minutes of simmering depending on how much moisture was in the fruit/berries.
- Remember: Sauce will thicken more as it cools, so you want the simmering sauce to be about half as thick as you want it to be when it's cooled. When it is at that point, take it off the heat and squeeze in the ½ tsp fresh lemon juice.
- You can speed up cooling time by placing the sauce in the fridge, or you can leave it out at room temperature to cool.
- Store leftovers in an airtight container in the refrigerator.
- Enjoy!
Readers Favorite Desserts
Leave a Comment