The spring and summer is fresh fruit season. And it always comes with abundance. This fermented berry sauce is one of my go-to recipes for preserving berries.
- It’s so quick, easy and delicious.
- A zero-waste, energy-free way to preserve summer fruit.
- Best of all, it’s low-sugar and probiotic!
This simple recipe will work with any combination of berries: blueberries, blackberries, raspberries, strawberries and cherries. You could probably follow this method to make a peach, plum or apricot sauce as well!
Berry Sauce on Everything
A jar of berry sauce is so easy to use. It’s a probiotic and low-free (or sugar-free) alternative to jams and sweetened fruit sauces. It is a delicious treat served in a bowl with a spoon. However, it is also an ideal topping for pretty much everything:
Storing fermented berry sauce
Fermented fruit sauce will last in the fridge for around one month without any issues. It may even last for longer… but I wouldn’t risk it.
I recommend freezing to preserve fermented fruit for winter eating.
- Ferment in straight-sided mason jars.
- After fermenting, put on a screw cap and place in the freezer.
- It will remain delicious and probiotic for up to 6 months!
- Simply defrost in the fridge and use it however you want.
Simple Fermented Berry Sauce
Fermented berry sauce is a great way to preserve the delicious flavours of summer. It’s is perfect with 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
- Diet: Gluten Free
- 2 cups of fresh berries (no bruises or bad spots)
- 2 tbsp of yeast-based culture (see notes for some suggestions)
- 1 tbsp of water, enough to cover (chlorine-free)
- 1 tbsp raw sugar (to feed the ferment)
- 2 tsp chia seeds (optional)
- Wash and prepare the berries. If you are using cherries then you need to pit and slice them. Strawberries should be sliced as well.
- Spoon the berries into a glass jar for fermenting.
- Stir in the sugar and culture. For a thicker, jam-like sauce, also add chia seeds.
- Add enough filtered water to keep the fruit submerged, leaving at least 1″ of headroom at the top of the jar.
- 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.
- The sauce will start out “sparkling” but it should mellow out after a few days in the fridge.
- If you want a smooth sauce without any chunks, then puree the berries at this point.
- 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 to the berries.
- I usually use a straight-sided 500 ml mason jar with an airlock (affiliate links). Regardless it’s important to keep the berries below the water because there is an added risk of mold contamination with berries.
Keywords: raspberry, blueberry, cherry, strawberry, blackberry, probiotic, keto, vegan, gluten free, paleo, sugar free, superfood, spring, summer, fall, jam