Blackberry-Raspberry Sauce With Honey

This delicious fruit sauce makes a great topping for ice cream, pound cake, cheesecake, pancakes or waffles. Using honey as the sweetener tempers the tart acidity of the berries without overpowering the fresh fruit flavor.

Blackberry-Raspberry Sauce With Honey

Blackberry-Raspberry Sauce With Honey

Yield: About 1-1/4 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Fresh blackberries and raspberries combined with honey and a tiny bit of brandy make a simple and delicious topping for a variety of desserts, pancakes or waffles.


  • 2 tablespoons honey
  • 1 tablespoon brandy
  • 3 tablespoons water
  • 2-1/2 teaspoons cornstarch (see recipe notes)
  • 1 pint fresh blackberries
  • 1/2 pint fresh raspberries


  1. Place the honey and brandy in a saucepan over medium heat. Cook for about 2 minutes, stirring constantly. Add 1/2 of the blackberries, bring to a boil and continue cooking until the berries begin to break down and release their juice.
  2. In a small bowl, whisk together the cornstarch and water. Add to the berry-honey mixture and stir until the sauce is thickened. Remove from the heat, stir in the raspberries and the remaining blackberries and set aside to cool.
  3. Serve at room temperature. Keeps about 3 days in the refrigerator.