Some of the sauces I have made are pineapple, blackberry, mixed berry, peach, cherry berry, strawberry, cherry, and orange pineapple.
9 cups of crushed berries
6 cups sugar (can use more or less, depending on tartness of berries)
I used to make my sauces by crushing berries, but I inevitably got some large pieces of berries and chunks here and there in my sauce and I didn't care for the texture very much. Now, whenever I make a sauce or jam, I puree my fruit in the blender. It gives a great smooth and thicker texture and no more chunks or lumps in my sauce or jam. It looks really pretty too!
Combine berries and sugar in a large saucepot. I typically will double this recipe to make more pints at a time. Bring slowly to a boil, stirring until sugar dissolves. Ladle into pint or half-pint jars, leaving 1/4 inch headspace. Wipe rims of jars to make sure they're clean, top with lids and rings. Process 15 minutes in a boiling water bath canner. Often times I will make a few half-pints too, along with my pints. I process them the same amount of time and then I have great gifts to give to friends. My favorite sauce I've made so far is Cherry Berry Sauce which had cherries, blueberries, blackberries, and strawberries, all mixed together. So delicious! It kind of tasted like one of those Edy's 100% berry fruit bars in a melted form.
This is a picture of my Homemade Sweetened Vanilla Yogurt topped with my Cherry Berry Sauce, fresh blueberries, and Skillet Granola.