Simple Fresh Berry With Grand Marnier Sauce

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 02/25/22
Lemon parfait with berry compote
Richard Jung / Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Yield: 2 1/2 to 3 cups

This fresh mixed berry dessert sauce could not be any easier. Using only three ingredients, you can whip up a batch of sweet, versatile sauce with a kick in less that 10 minutes. Use as a topping for desserts like cheesecake, shortcake, and ice cream, or at brunch poured over waffles or pancakes. This sauce can be used wherever your imagination takes you.

Fresh berries turn into something extra special with a splash of Grand Marnier, our favorite French liqueur. It's known for its distinct blend of cognac brandy and essence of bitter orange, which lends a beautiful complexity to this dessert sauce.

Better yet, you can make this recipe using any mix of your favorite berries, from blueberries to strawberries to raspberries. The results are both smooth and textured, with real pieces of fresh berry. For a truly delicious dessert, serve it on cheesecake, shortcake, ice cream, or any dish worthy of a sweet sauce with a kick.

Ingredients

  • 2 pints mixed berries, blueberries, strawberries, stemmed, and/or raspberries, rinsed and air-dried, divided

  • 4 to 6 tablespoons sugar

  • 2 tablespoons orange liqueur, Cointreau, triple sec, or Grand Marnier

Steps to Make It

  1. Gather the ingredients.

  2. Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter, fork, or potato masher, coarsely mash berries.

  3. Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.

  4. Mix puréed berries with mashed berries along with orange liqueur.

  5. Taste and adjust flavor, adding more sugar if necessary.

  6. Let the berry sauce stand at room temperature to allow the flavors to blend for at least 30 minutes. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.

  7. Enjoy!

Recipe Variations

  • Though the original recipe calls for Grand Marnier, you can substitute Cointreau or any other orange-flavored liqueur or fruit brandy of your choice.
  • If you don't keep orange liqueur on hand at home, don't worry. Many liquor stores sell single serving or "airplane" bottles. Simply look for a single serve bottle or two to have on hand for special recipes like this one.


Recipe Source: "The Perfect Recipe" by Pam Anderson (Houghton Mifflin)
Reprinted with permission.
As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including "The Perfect Recipe," a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.

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