Karen’s Quick Blackberry Sauce
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.
Drizzle this on everything… Ice Cream, Frozen Yogurt, Cakes and Crepes!
Karen's Quick Blackberry Sauce
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.
Servings: 8 servings; makes about 1/2 cupPrint Recipe Pin Recipe Rate this Recipe
- 3/4 cups fresh blackberries
- 2 tablespoons pure cane sugar I use organic
- 1 tablespoon filtered water
- 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.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Categories:DessertFarmers’ Market InspiredFirst Course & SidesGluten FreeRecipes to Impress / EntertainingSimpleSummerVeganVegetarianKaren Sheer