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Blackberry Sauce

Easy Sweet and Savory Blackberry Sauce
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Sauce

Equipment

  • 1 Small sauce pan

Ingredients
  

  • 1 C Fresh blackberries
  • 1/4 C sugar or honey (I used Splenda)
  • 1 TSP Lemon juice
  • 1 TSP Lemon zest
  • 1 TBSP Brandy
  • 1 TSP Chopped fresh rosemary
  • 2 TBSP Water
  • 1 TBSP Cornstarch

Instructions
 

  • Add blackberries, sugar, chopped rosemary, brandy, and lemon zest and juice to sauce pan and bring to medium heat.
  • Cook until it comes to a boil, stirring frequently. Boil for about ten minutes, until fruit breaks apart.
  • Make a slurry of the water and corn starch and add to the boiling mixture.
  • Continue at low boil until thickened--it should thicken almost at once.
  • Once thickened, remove from heat. Refrigerate if you don't use it once. It should keep a couple of days at least.

Notes

Blackberries have seeds.  If you don't like the texture of the seeds, you can strain the sauce to take them out.  This changes the recipe some, since you would need to strain the sauce after the fruit breaks down but before it thickens, and then return it to the stove, bring it back to a boil, and add the corn starch.  Straining will also remove some of the other matter and tend to make the sauce more like a syrup.  My preference is to leave them in and, in fact, to have a lumpy sauce that has the texture of preserves rather than jelly or syrup.