Crowberry Sauce
A simple stovetop sauce made from crowberries and sugar, served as a topping for bannock, bread or desserts.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 70 kcal
Equipment
- •saucepan
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 0 g
- carbs
- 18 g
- protein
- 0 g
- calories
- 70
Instructions
- 1
Rinse crowberries and remove any stems or debris.
- 2
Combine berries, sugar and water in a saucepan over medium heat.
- 3
Bring to a gentle simmer, stirring occasionally.
- 4
Simmer 10–12 minutes, mashing berries lightly with a spoon, until thickened.
- 5
Stir in lemon juice if using and remove from heat.
- 6
Cool before serving or storing.
Chef's tips
Crowberries are milder than blueberries, so taste and adjust sugar to preference before finishing the sauce.
Ingredient substitutions
- Crowberries → blueberries where crowberries aren't available
Storage
Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.
Reheating
Warm gently in a small saucepan or microwave if serving warm.
Common mistakes to avoid
- •Cooking too long and reducing it to a jam-like consistency by accident
- •Not tasting for sweetness before serving
Serving suggestions
Cooked Crowberry Sauce?
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