How to make fruit topping from frozen fruit

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step-by-step directions for how to make an Easy Fruit glaze with Frozen Berries
Do I need to let the frozen fruit defrost before using it to make the glaze?
Can I double this recipe?
Can I mix fruits or berries Or is it better to use one type of berry at a time?
Can I use imitation lemon juice in place of fresh-squeezed lemon juice?
How much Sauce will the 2 cups of fruit yield?
How should I store leftover sauce?
CHEF’S TOOLS:

A fantastically versatile recipe for a thick berry sauce that goes perfect with cheesecake, waffles, ice cream, and more.

Since fresh berries are hard to find around here, I usually rely on frozen berries to serve with cheesecakes. Since thawed berries don’t really look attractive, though, I like to use them to make a sauce. All it really takes to make a berry sauce is just cooking berries and sugar in a saucepan, although I like to add a few other ingredients to enhance the flavor.

A few notes:

Try to keep most of the berries whole while cooking (but if they do break, that’s ok).
Frozen berries release plenty of juices while cooking, so don’t be tempted to add water in the beginning.
If you’re using fresh berries rather than frozen, you’ll need to add a few tablespoons of water until you reach the desired consistency.
The longer you cook the sauce, the thicker it will get. You can also add a bit more cornstarch for thickening, but don’t add too much or it will affect the taste.
For a smooth sauce, you can puree the cooked sauce in a food processor. If you like, you can also push it through a fine sieve using the back of a spoon to discard the seeds.
If you like, you can add a fruit-based liqueur such as Grand Marnier or Chambord.
You can use orange zest instead of lemon zest (but still use the lemon juice).
Try using a pinch of warm spices such as cinnamon or nutmeg.

2 cups frozen mixed berries*
2-6 tablespoons granulated sugar , to taste
1 teaspoon lemon juice
5 grates of lemon zest
1 tablespoon water
1/2 tablespoon cornstarch

In a medium-sized saucepan over medium heat, place berries, 2 tablespoons sugar, lemon juice, and zest. Cook for about 5 minutes, mixing occasionally until the liquid (which is the juice released from the fruit) thickens. At any point, you can add water if the sauce it too thick, or more sugar to make it sweeter.
In a small cup, whisk together cornstarch and water until smooth, then add it to the saucepan. Let the mixture simmer for a few minutes longer until it reaches the desired consistency. Sauce will thicken further as it cools.

*If using fresh berries rather than frozen, you’ll need to add a few tablespoons of water until you reach the desired consistency.

Have you ever wondered How to make an Easy Fruit Glaze with Frozen Berries? I use this easy recipe all.the.time. I love that I can use whatever fruit I have in the freezer to quickly make a topping for cheesecakes, ice cream desserts, or even this Amazing Chocolate Dessert.

This fruit glaze is so versatile you can use any berry you want, or even peaches work really great. Sometimes when I make this glaze, I add a little cornstarch to speed up the thickening process. But for this recipe, I left it out so that you could also make it if you don’t have cornstarch. If you have cornstarch and want it to thicken a little faster, stir 1 1/2 tbsp of cornstarch into the sugar before adding it to the saucepan.

This recipe also works with fresh berries, but it’s so easy to keep frozen berries on hand. The taste of the finished product is almost identical to when fresh fruit is used, if not a little better. The fresh berry flavor is brightened with the addition of a little lemon juice at the end. Don’t skip this part. It really makes all the difference in your glaze tasting fresh and perfect!

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step-by-step directions for how to make an Easy Fruit glaze with Frozen Berries

Frequently Asked Questions for How to make an Easy Fruit Glaze with Frozen Berries

Do I need to let the frozen fruit defrost before using it to make the glaze?

No. If you have time to wait or want to let it defrost, that is fine, but there is no need to do so. If you do let it defrost, be sure to include the melted juices in your sauce.

Can I double this recipe?

Yes. This recipe doubles or even triples really well. It will need the same amount of time to simmer whether you doubled or tripled the recipe. So, it doesn’t matter how much sauce you have in the saucepan when it comes to how long you simmer the sauce.

Can I mix fruits or berries Or is it better to use one type of berry at a time?

You can combine the berries and/or peaches however you want. I often do a triple berry sauce for cheesecake or for Elinor’s Amazing Chocolate Dessert.

Can I use imitation lemon juice in place of fresh-squeezed lemon juice?

If you do not have a fresh lemon, you can use imitation lemon juice instead. Do not use Lemon Extract as a substitute. It will not add the citric acid that is needed. If you have True Lemon, you can use that in place of fresh-squeezed lemon juice.

How much Sauce will the 2 cups of fruit yield?

The two cups of sauce mixed with the sugar and a little water will cook down to about 1 1/4 cup of sauce or 1 1/2 cups of sauce, depending on how thick you make your sauce. If your sauce seems too thick when it cools, you can add 1 tsp of water at a time and stir until it is the consistency you desire.

How should I store leftover sauce?

Store the leftover fruit/berry glaze in an airtight container in your fridge.

CHEF’S TOOLS:

Saucepan
Wooden Spoons
Measuring Cups
Measuring Spoons
Ladle

How to Make an Easy Fruit Glaze with Frozen Berries

2 cups frozen berries of your choice (Peaches also work well.)
¾ cup sugar (You can cut this down to ½ cup for a less sweet sauce, if desired.)
2 tbsp water
½ tsp fresh-squeezed lemon juice

Combine frozen berries, sugar, and water in a 1-quart saucepan.
Slowly bring to a boil over medium heat. Be sure to stir often so the sugar doesn't burn while waiting for more moisture to draw out of the frozen berries.
Once berries have melted and sugar is dissolving in sauce, watch closely for the mixture to come to a simmer. Once the sauce is simmering, turn heat down to low or where it can still maintain a simmer.
Stir often and allow to simmer for 10-15 minutes or until sauce is beginning to thicken. Sauce may need an additional 5 minutes of simmering depending on how much moisture was in the fruit/berries.
Remember: Sauce will thicken more as it cools, so you want the simmering sauce to be about half as thick as you want it to be when it's cooled. When it is at that point, take it off the heat and squeeze in the ½ tsp fresh lemon juice.
You can speed up cooling time by placing the sauce in the fridge, or you can leave it out at room temperature to cool.
Store leftovers in an airtight container in the refrigerator.
Enjoy!