Easiest Fruit Sauce Dessert Topping Recipe

Easy fruit reduction sauce

The Spruce Eats/Emily Hawkes

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 12 servings
Yield: 3 cups
Nutrition Facts (per serving)
54 Calories
0g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 54
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Total Sugars 12g
Protein 0g
Vitamin C 17mg 86%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Our foolproof fruit sauce can make your everyday recipes into something truly special. With a touch of freshness and texture, this sauce can be made in minutes, requires very few ingredients, and it's perfect on everything from elegant desserts to your morning pancakes or waffles. Halfway between a jam and a preserve, the sauce carries a lot of texture from the soft fruit but it's also easily spreadable. It can also create volume, as whole pieces from it can sit on cheesecakes, cakes, or muffins. Use it on your morning toast with butter or as extra sweetness in a peanut butter-banana sandwich. The possibilities with this easy sauce are endless, as it goes well with all of your favorite confections and savory items depending on the fruit you choose to make it with. It takes just 15 minutes to make this wonderful sauce.

Whenever you have a surplus of fruit and don't know what else to do with it and aren't fond of canning—or maybe don't know how—fruit sauces and reductions are great ways of using all the berries or mangos that are sitting in your fridge. Our sauce can be made with berries for a sweet but tangy version, mangoes for a silky and thick version, pineapples for a bright and fresh take, or peaches for an autumnal spread. Fresh fruit is great, but if you need to clear your freezer and have one too many bags of frozen fruit, go ahead and use it. There is no wrong approach to our recipe and we guarantee you won't fail at it or regret it! Double or triple the recipe and give away portions of this delicious sauce.

If using frozen fruit, though, use just half of the amount of orange juice that's indicated, as frozen fruit retains a lot of water and adding too much additional liquid might make your sauce too runny. Check for consistency after 5 minutes of cooking and add the remaining half if you think it needs some more moisture. If you're fond of thicker sauces, allow extra cooking time, keeping a close eye on the pot as the sugars might burn quickly and ruin the sauce by infusing it with a bitter burnt taste. Use this sauce on ice cream, custard, mascarpone, or cottage cheese. If using peaches or pineapples, use the sauce to accompany roasted pork loin or lamb chops, perhaps adding a touch of citrus zest in the pot to add a vibrant touch.


  • 2 cups fruit, frozen or fresh

  • 1/2 cup orange juice

  • 1/2 cup sugar

  • 1 teaspoon cornstarch

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fruit toppings
    The Spruce Eats/Emily Hawkes
  2. Add all ingredients to a medium saucepan and bring to a boil.

    Sugar and fruit
    The Spruce Eats/Emily Hawkes
  3. Reduce to a slow simmer, stirring frequently until fruit is softened, about 5 to 10 minutes.

    Reduce to simmer
    The Spruce Eats/Emily Hawkes
  4. Allow to cool before serving over ice cream, brownies, cheesecake, or any other way you can think of.

    Fruit topping
    The Spruce Eats/Emily Hawkes
  5. Enjoy!