Balsamic Berry Sauce for Summer all Year Long!

berry balsamic sauce

It’s officially berry season here in California (hooray!), but this summery Balsamic Berry Sauce can be yours year-round.

Balsamic Berry Sauce
The final cookbook shot: Berry Balsamic Sauce, Chocolate Sauce, and Almond Creme.

Made with strawberries (my personal favorite), blackberries, blueberries, raspberries, or a combo of these, this simple yet crazy delicious sauce pairs with a range of foods and makes everything just that much more lovely. And yes, I said balsamic, as in, balsamic vinegar! This dark, richly flavorful vinegar is a perfect contrast to the berry + maple + vanilla combo. It adds a little something-something to this recipe and I think you’ll love it.

So, how to use this yummy sauce? By the spoonful, perhaps? For breakfast, top your oatmeal, chia pudding, or use as a lower-sugar substitute for jam. For a snack, dip apple slices or use it to dollap atop chocolate pudding, custard, or vanilla cake. And for dessert, you cannot go wrong serving this beautiful Balsamic Berry Sauce atop some vanilla or chocolate ice cream.

Berry Balsamic Sauce chia pudding
My daily breakfast: chia pudding, homemade vegan yogurt, granola, and berry sauce to top it all off!

Balsamic Berry Sauce 

1 (10 ounce) package frozen berries (about 1 1⁄2 cups fresh)
2 Tablespoons balsamic vinegar
1 Tablespoon maple syrup
1 teaspoon ground vanilla or vanilla extract (optional)
1 teaspoon potato starch mixed with 2 teaspoons water

  1. If using frozen, add all berries to a small saucepan. Warm over medium low heat until mashy and juicy. Mash using a fork or whisk until all large chunks are broken down. Stir in balsamic, maple syrup, vanilla, and starch mixture, stirring constantly until mixture thickens slightly. Use immediately, or let cool before serving.
  2. If using fresh, mash berries before adding to saucepan, and warm over medium low heat. Stir in balsamic, sweetener, vanilla, and starch mixture, stirring constantly until mixture thickens slightly. Use immediately, or let cool before serving.

Yield: about 1 cup sauce

This recipe is from my new cookbook, Gettin’ Saucy: 38 Recipes to make your Meals Sassier and Saucier!

This post may contain some affiliate links. Currently I am affiliated with Avocado and Mountain Rose Herbs, and Amazon Affilaites to support my favorite supplements and superfoods. If you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal! 


About Andrea Bertoli 591 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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