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Closeup of spoonful of sauce.

Balsamic Berry Sauce

Fresh summer mixed berry sauce with balsamic vinegar for ice cream, desserts, pancakes, and so much more.
Course Dessert
Cuisine American
Keyword balsamic berry reduction, balsamic berry sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 80kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 1 quart mixed berries (see note below) (I used 2 heaping cups strawberries, 1 cup blueberries and 1 cup raspberries)
  • ¼ cup balsamic vinegar
  • ½-1 teaspoon vanilla
  • Pinch of cinnamon
  • 2 tablespoons sugar or more to taste (I used 3 tablespoons)


  • Put washed and hulled berries in bowl of food processor. Add remaining ingredients and puree to desired consistency. I pureed it smooth but you can leave it a little chunky if you like.
  • Chill. Serve over ice cream, cheesecake, pound cake or good Greek yogurt.


  • I used the following package sizes: 16-oz. strawberries, 6-oz. blueberries, 6-oz. raspberries.
  • You can also use blackberries.
  • Store covered in refrigerator.
  • Serve over ice cream, cheesecake, pancakes, waffles, yogurt... with scones, muffins. Whatever sounds good!


Calories: 80kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 73mg | Fiber: 3g | Sugar: 14g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg