Karen’s Quick Blackberry Sauce

Name: Karen's Quick Blackberry Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 3/4 cups fresh blackberries; 2 tablespoons pure cane sugar (I use organic); 1 tablespoon filtered water

By Karen Sheer

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Jul 26, 2022

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I love this quick blackberry sauce for drizzling on many desserts – especially my Custard Rice Pudding with Berries.
Make the sauce when the blackberries taste sweet and not too sour.

The finished blackberry sauce to drizzle over the custard rice pudding — **The finished blackberry sauce**

cooking blackberries for sauce — **Cook the blackberries with a little sugar and water**

Blackberry Sauce cooks in just 5 minutes - then straight out seeds — **Blackberry Sauce cooks in just 5 minutes – then strain out seeds**

Custard Rice Pudding with Berries — **Karen’s Custard Rice Pudding with Red & Golden Raspberries and Blackberry Sauce**

Drizzle this on everything… Ice Cream, Frozen Yogurt, Cakes and Crepes!
Enjoy!
Karen

No ratings yet

Karen's Quick Blackberry Sauce

By: Karen Sheer a zest for life

Servings: servings; makes about 1/2 cup

Prep: 5

Cook: 5

Total: 10

I love this quick blackberry sauce for drizzling on many desserts - especially my Custard Rice Pudding with Berries.Make the sauce when the blackberries taste sweet and not too sour.

Equipment

1 small pot non- reactive
1 small fine mesh stainer

Ingredients

▢ 3/4 cups fresh blackberries
▢ 2 tablespoons pure cane sugar, I use organic
▢ 1 tablespoon filtered water

Instructions

Wash and dry the berries, place then in a small pot with the sugar and water.
Bring to a boil and turn heat down to a simmer. Simmer 5 minutes to soften the berries and reduce the syrup.
Take off the heat and let stand 5 minutes, strain the berries: place a fine mesh stainer over a bowl to fit. Using a rubber spatula, press on the berries to release their juices and pulp. Keep pressing until only seeds are left in the strainer. (Discard the seeds.)
Add the blackberry syrup to a clean glass container (Scrape the back of the strainer of every last drop.) Refrigerate and use within a week.
Yes - you can freeze it too.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 17kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 22mgFiber: 1gSugar: 4gVitamin A: 29IUVitamin C: 3mgCalcium: 4mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.