Go Back
–+ servings
The finished blackberry sauce to drizzle over the custard rice pudding

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.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings; makes about 1/2 cup
Author: Karen Sheer a zest for life
Print Recipe Pin Recipe

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.
COURSE: Dessert, Dessert sauce
CUISINE: American
KEYWORDS: blackberry sauce, quick blackberry sauce
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.