Saskatoon Berry Sauce
This saskatoon berry sauce recipe is small enough to make for a quick family treat, cook up the berry sauce in 20 minutes and drizzle over ice cream. Add a vanilla cookie and it becomes a quick and easy berry dessert fancy enough for company. Saskatoon sauce is one of the easiest berry sauce recipes to make and can, and a fantastic way to preserve saskatoons to enjoy year around.
What are Saskatoon berries exactly? They are a delicious purple berry that You can use blueberries instead of saskatoon berries for this recipe. I just happen to have loads of free wild saskatoons in our yard so that is what I am using. You need to make sure your saskatoon berries are clean. Here is how to clean and freeze saskatoon berries, the post is packed with all kinds of information on saskatoons, what else are they called, and just how healthy and good for you they are.
Making Saskatoon Berry Sauce
Ingredients
- 2 cups Saskatoon berries (fresh or frozen)
- 1 cup water
- 1 tbsp cornstarch (optional)
- 1/2 cup sugar
- 1 tbsp lemon juice
Directions
In a medium size pan add the water, saskatoon berries, and granulated sugar. Cook over medium low heat until it boils and then continue to cook it for 10-15 minutes until the saskatoon berries start to soften. Saskatoon berries have a thick skin and seeds so cooking helps break the fruit down into the sugar juice providing more flavour.
(If you want a thicker sauce remove 1/4 cup of the juice, stir in the cornstarch. Add it back into the berries and let cook until thicker.) I did not use cornstarch in this batch.
Once your saskatoons are cooked, place in a bowl and let chill until ready to use.
Canning Saskatoon Berry Sauce
To can Saskatoon sauce I suggest quading the above recipe, starting with 8 cups of Saskatoon berries. This will make you 8 jam size (1 cup) jars of sauce.
Start by washing and sterilizing your jars and lids by boiling them in water for 10-15 min.
Once your berry sauce is cooked fill your jars so that you have half an inch of space on top.
Place on the lid and ring. Tighten. Sit your jars aside and let cool. Your lids should pop letting you know the jars are sealed. Let them sit until completely cool before placing them in a cool dark space. If some of the jars don’t seal, place them in the fridge and use within 7 to 10 days.
This Grama’s Note: More modern recipe instructions will tell you to water process your saskatoon sauce for 10 mins after its been jars. I was not taught to do it this way, as the berries are hot packed into the jars. If you feel better doing the extra step please do so. Just place your saskatoon sauce jars into a large pot of boiling water, large enough that the lids are covered by 1 inch of water. Let the saskatoon sauce process for ten minutes before removing from the water bath and letting cool.
Ways to Use Saskatoon Sauce
This saskatoon sauce has no thickener so it produces a sauce perfect for over pancakes or waffles. Its also amazing over plain vanilla ice cream. I made a vanilla cake with vanilla icing when my granddaughter was visitng. She asked me to place the saskatoon sauce right on top of the icing. It was so good.
You can also use the sauce on poached salmon, porkchops, turkey or chicken.
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Saskatoon Berry Sauce
Ingredients
- 3 cups saskatoon berries fresh or frozen
- 1 cup water
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch optional
Instructions
- In a medium size pan add the water, saskatoon berries, and granulated sugar.
- Cook over medium low heat until it boils and then continue to cook it for 10-15 minutes until the saskatoon berries start to soften.
- If you want a thicker sauce remove 1/4 cup of the juice, stir in the cornstarch. Add it back into the berries and let cook until thicker.I did not use cornstarch in this batch.
- Once your saskatoons are cooked, place in a bowl and let chill until ready to use.
Canning Saskatoon Berry Sauce
- To can Saskatoon sauce I suggest quading the above recipe, starting with 8 cups of Saskatoon berries. This will make you 8 jam size (1 cup) jars of sauce.
- Start by washing and sterilizing your jars and lids by boiling them in water for 10-15 min.
- Once your berry sauce is cooked fill your jars so that you have half an inch of space on top.
- Place on the lid and ring. Tighten. Sit your jars aside and let cool.
- Your lids should pop letting you know the jars are sealed. Let them sit until completely cool before placing them in a cool dark space. If some of the jars don't seal, place them in the fridge and use within 7 to 10 days.
- More modern recipe instructions will tell you to water process your saskatoon sauce for 10 mins after its been jars. I was not taught to do it this way, as the berries are hot packed into the jars. If you feel better doing the extra step please do so. Just place your saskatoon sauce jars into a large pot of boiling water, large enough that the lids are covered by 1 inch of water. Let the saskatoon sauce process for ten minutes before removing from the water bath and letting cool.
Other Saskatoon Berry Recipes
You can substitute blueberries in any of my saskatoon berry recipes, but if you can find saskatoon berries they are so worth trying.
Saskatoons, Saskatoon Berries or June Berries
What are saskatoon berries? What else are saskatoon berries called? Saskatoon are considered a super berry. How to pick saskatoons, where to find them, how to clean them, and how to freeze them. This Saskatoon Berry post will answer all your questions.