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
Cost: $4
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: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg