Recipes of sweet sauces to accompany desserts

The sauces they are always unique options to accompany a wide variety of recipes. This is the case, for example, of hot sauces, ideal to serve together with meat, fish, pasta or fish dishes. Waves cold sauces, especially suitable for salads and cold dishes.

A good example is the wonderful cucumber and yogurt sauce , known in Turkey as cacik and in Greece as tzatziki, and that can be taken as a soup or directly as a sauce for kebabs or dips.

But what about sweet sauces? They are especially suitable options to accompany desserts. In this sense, the recipes of sweet sauces that we provide below are to taste and accompany all kinds of desserts.

How to make delicious sweet sauces for desserts

Red fruit sauce

The sauce of red fruits is very easy to prepare and it is a sauce that is very rich.

With this sauce of red fruits we can accompany ice cream, yogurt, pannacotta, to fill cakes, tarts, cover a cheese cake.


  • 500 gr. of red fruits
  • A sheet of gelatin.
  • 4 tablespoons of sugar.
  • Mineral water.


In a little cold water we put the gelatin sheet to hydrate.

Wash the red fruits well and put them in a saucepan with water to cook.

Cook with medium heat and let it boil about 5 minutes.

Remove from heat, drain the red fruits and crush them in the blender.

We pass the red fruits through a fine sieve or fine sieve.

Once strained put the mashed red fruits to heat, along with the sugar and add the gelatin sheet and hydrated.

Cook with fire under the red fruits until it boils.

Once it boils we remove it from the fire.

We remove a little and we arrange the sauce of red fruits in a sauceboat or bowl to take it to the table.

Syrup flavored with orange

This syrup flavored with oranges is ideal for lining biscuits, cakes, accompany toast, bacon of heaven, flan.


  • The skin of 4 oranges without the white parts.
  • 2 cups of white sugar
  • The juice of half an orange.


We wash the skins of oranges well and put them in a water heater.

Cook the skins with moderate heat until it boils.

When it is boiling add the sugar and juice of the orange.

Let cook stirring frequently until the syrup thickened.

Once the point is reached, remove from the fire, and remove the orange skins.

We have the syrup in a sauceboat or bowl to take it to the table.

We let cool to serve it.

Orange sauce

The orange sauce is a sauce that we can taste to accompany, ice cream, custard, chocolate mousse, chocolate cake.


  • The peel of the orange without the white parts.
  • 100 grams of orange gelatin.
  • 100 grams of peach jam.
  • A spoonful of orange liqueur.


We wash the skin of the orange, dry it well and cut it into very thin slices.

We put water to boil in a heater to scald the skin of the orange.

Once the water starts to boil, add the skin of the orange and blanch for 5 minutes.

We remove from the fire, and drain the water.

We pass the jam and gelatin through a fine sieve and add the orange liqueur.

Next we add the orange peel.

We put everything in a heater to the fire and heat the sauce.

We have the orange sauce in a small bowl or sauce to take it to the table.

This orange sauce can be tasted both cold and hot.

Apricot sauce

The apricot sauce is an ideal sauce to accompany chocolate cakes, to fill cakes, tarts, cover cakes, accompany yogurt and ice cream.


  • 300 grams of apricots without a pipe
  • 180 grams of white sugar
  • 240 ml. From mineral water.


We remove the pipes to the apricots and wash them well.

We crush the apricots in the blender until they are pureed and reserved.

In a heater put the water and sugar and cook with medium heat until it boils.

Stir frequently and cook until thick.

Once it has thickened add the apricot puree and cook until thick and note that it reaches jam consistency.

Remove from heat and pass the apricot sauce through a fine sieve.

We put the apricot sauce in a bowl or sauceboat.

The apricot sauce can be tasted both cold and hot.

Hot chocolate sauce

The hot chocolate sauce is ideal to accompany peach mousse, orange mousse, to fill or cover pies, cakes, to taste with vanilla ice cream, mint, hazelnut, to accompany with bananas, accompany crepes.


  • 300 grams of dark chocolate.
  • 240 ml. of thick cream.


Prepare a bowl to melt the chocolate in a water bath.

Chop the chocolate and melt it with medium heat, stirring frequently until it is well melted.

Once it is well melted and even in the fire, we add the cream little by little to the chocolate.

Mix well and when it starts to boil, remove from heat.

We have the chocolate sauce in a sauceboat or a glass bowl and take it to the table.

We will taste it warm with the dessert that we have chosen for the chocolate sauce.

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