
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!
Enjoy!
Karen

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 cup
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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 Facts
Karen's Quick Blackberry Sauce
Amount per Serving
Calories
17
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1
mg
0
%
Potassium
22
mg
1
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
29
IU
1
%
Vitamin C
3
mg
4
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Categories:DessertFarmers’ Market InspiredFirst Course & SidesGluten FreeRecipes to Impress / EntertainingSimpleSummerVeganVegetarian
Karen Sheer
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