These simple fruit sauce recipes are an easy way to dress up any dessert. Frozen fruit is the secret to these two recipes. We used blueberries and cherries, but you can swap in any frozen fruit of your choice from strawberries to peaches, even mango would work. Especially refreshing on vanilla ice cream, these sauces can also be paired with our Classic Cheesecake, Shortcake, or any of our French Toast recipes.

Fruit Sauces

  • Servings: 6-8
  • Difficulty: 2 hours and 15 minutes
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Blueberry Sauce

  • 1lb frozen blueberries
  • ½ cup granulated sugar
  • ½ cup water
  • 2 tsp lemon juice
  • 2 tbsp cornstarch

Cherry Sauce

  • 1lb frozen cherries
  • ½ cup granulated sugar
  • ½ cup water
  • 2 tsp brandy (optional)
  • 2 tbsp cornstarch


  1. Place fruit in Suvie pan. Whisk together sugar, water, lemon juice, and cornstarch. Pour over fruit and stir to combine. Load into an upper cooking zone. Fill reservoir, enter cook settings and Cook Now or Schedule.

My Cook > Slow Cook

HIGH: 1 hour

Starch: 0 minutes

  1. After the cook, remove from Suvie and stir to combine. The cornstarch will settle to the bottom of the pan so be sure to mix thoroughly. Cool to room temperature. The sauces can be served cold, room temperature, or warmed in the microwave. 


Nutritional Information per serving (8 servings per recipe): Calories 90, Total Fat 0g, Total Carbohydrates 23g, Total Sodium 0mg, Total Protein 0g

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2 months ago

How do you make Cherry Sauce from 1 lb frozen blueberries? Asking for a friend…