Macerated Berries

Nothing is easier, nor dresses up a simple dessert as much as macerated berries. They are the perfect topping on pound cake, waffles, over vanilla ice cream, angel food cake, or as a filling for strawberry shortcake, the possibilities are endless.

It has just three ingredients, and isn’t filled with preservatives, artificial coloring, or flavorings. With just a small amount of sugar, it’s relatively healthy…well unless you consider all the sweets you can put it on! 

What is maceration?

Adding sugar to the fresh berries and allowing them to sit at room temperature for an hour is called “macerating”. You can macerate fruit with fresh herbs, a small amount of liquid such as red wine, liqueurs or citrus juice. Since maceration brings out the berries’ natural juices, only a Tablespoon or two of liquid is need. Sugar enhances their flavor. The macerating process is typically for fresh fruit, and sometimes is confused with Marinating or Marinade. Marinating is verb, and is a similar process to maceration, but is used for meats. A marinade is a noun and describes the liquid used. This Lemon Garlic Marinade is delicious on chicken or shrimp.

Ingredients for macerated berries

This recipe shows strawberries, but the method is the same for raspberries or blackberries. Although blueberries are a berry, their skin is thicker they don’t macerate very well. I’d recommend this Blueberry Sauce instead. This is a great way to use up berries that are slightly past their prime, or when you have an over-abundance of fresh fruit.

• 1 1/2 Tablespoons fresh mint, chopped
• 1 pound fresh strawberries, blackberries, or raspberries
• 3 Tablespoons of sugar. Use more or less sugar depending on how ripe your berries are.

How to make macerate berries

Adding sugar to the fresh berries and allowing them to sit at room temperature for an hour is called “macerating”. Macerating the berries brings out their flavor. This simple strawberry topping can be a chunky fruit sauce for dishes like strawberry shortcake or diced into smaller pieces for a fool.

Dice the berries into smaller pieces of fruit for strawberry fool or a parfait with Greek yogurt. Use a potato masher or an Immersion Blender to blend a few of the berries for a thicker sauce

• Wash and hull the berries, cut the small ones in half. I love this inexpensive Strawberry Huller.

• In a large bowl, combine strawberries gently with sugar to macerate at room temperature for 1-2 hours.

• Store in an airtight container or glass jar until ready to use.

Additional add-ins and substitutions for macerated berries

• Add 1-2 Tablespoons raspberry liqueur, Grand Marnier, or kirsch along with the sugar.

• Add 1-2 Tablespoons fresh lemon juice, or orange juice or orange zest.
• Substitute Swerve for the sugar for a lower carb option.
• Add a splash of balsamic vinegar for a tangy, Mediterranean twist.
• Add fresh lavender buds or fresh thyme for an herbal twist.
• Substitute Swerve or coconut sugar for the granulated sugar for a lower carb option.

What to serve with strawberry compote

Serve it over Buttermilk Pancakes, waffles or French toast.

Serve it extra chunky over cheesecake or in Meringue Shells. Make a less chunk, smoother compote as a topping for Mini Cheesecake Bites. Use it as a cake filling, or on top of ice cream or over Blintz Souffle Casserole.

Layered with Creme Anglaise or with homemade whipped cream for Strawberry Fool.

​If you love fresh berries, try some of these delicious berry desserts

Red, White and Blueberry Tart

Raspberry Tart

Eton Mess is a lovely summer dessert.

Lemon Blueberry Cheesecake Bars

​English Berry Summer Pudding

​White Chocolate Raspberry Cheesecake

Blueberry Pie

Fresh Strawberry Pie