It’s finally fresh fruit season, and it always comes with abundance. Fermented berry sauce is a quick and easy way to preserve berries. This simple recipe will work with any combination of berries: blueberries, blackberries, raspberries, strawberries and cherries.
Berry Sauce on Everything
A jar of berry sauce is so easy to use. It’s a probiotic and sugar-free alternative to jams and sweetened sauces. It is a delicious treat eaten on it’s own, but it is also an ideal topping for pretty much everything:Print
Simple Fermented Berry Sauce
Fermented berry sauce is a great way to preserve the delicious flavours of summer. It’s is perfect for any combinations of berries: blueberries, cherries, strawberries, or raspberries. Enjoy it as a healthy alternative to jam or sweetened fruit sauce.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Fermented
- 2 cups of berries
- 2 tbsp of culture (see notes for some suggestions)
- 1 tbsp of water, enough to cover (chlorine free)
- 1 tbsp honey or sugar (optional)
- 2 tsp chia seeds (optional)
- Wash the berries and if you are using cherries then you need to pit them.
- Roughly mash the berries with a fork. If you want a smooth sauce without any chunks, them put the berries into a blender.
- Spoon the mashed berries into a glass jar for fermenting.
- Stir in the culture, then add enough filtered water to keep the fruit submerged, leaving at least 1″ of head room at the top of the jar. Generally blueberries, blackberries and raspberries don’t need any extra water.
- Use a weight to keep the berries below the liquid.
- Put the jar in a cool dark location (a closet is perfect) for 2-3 days to ferment.
- After fermentation, you can sweeten the sauce with a little bit of sugar or honey. You can also thicken the sauce by adding chia seeds.
- Store fermented berry sauce in the refrigerator for up to 2 months, or freeze it in a straight-sided mason jar for winter eating.
- The sauce may start out “sparkling” but it should mellow out after a few days in the fridge.
- The natural sugars in the berries will ferment with any yeast-based culture. Try using water kefir, kombucha or milk kefir whey. I like ginger bug starter because it adds a hint of ginger.
- I usually use a straight-sided 500 ml mason jar with an airlock (affiliate links) for berry sauce, because I can freeze the jars for winter eating once they’ve finished fermenting. You could also go low tech, and use a mason jar with a weight to keep the fruit below the brine, however, there is an added risk as berries have a tendency to attract mold. See fermentation basics for more info.
Keywords: raspberry, blueberry, cherry, strawberry, blackberry, probiotic, keto, vegan, gluten free, paleo, sugar free, superfood, spring, summer, fall, jam