Blackberry Sauce
Folks who know me personally are well-aware that I’m the quintessential quick and dirty gourmet. I’m not even remotely interested in spending hours in the kitchen to produce a meal. I have no idea where I found this recipe for blackberry sauce, but I promise you that folks will beg for more.
Ingredients:
2 pints blackberries (1 bag frozen, thawed)
1/4 C sugar
1/8 tsp. salt
2 T. Framboise (raspberry liqueur)
1 T. lemon juice, freshly squeezed
1/4 C sugar
1/8 tsp. salt
2 T. Framboise (raspberry liqueur)
1 T. lemon juice, freshly squeezed
Directions:
1. Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
2. Transfer to a blender and blend until smooth.
3. Pour through a strainer into a bowl. (I skip this step because it is messy, and I like the chunks in the sauce.)
4. Stir in the Framboise and lemon juice.
5. Set aside or refrigerate until ready to use.
2. Transfer to a blender and blend until smooth.
3. Pour through a strainer into a bowl. (I skip this step because it is messy, and I like the chunks in the sauce.)
4. Stir in the Framboise and lemon juice.
5. Set aside or refrigerate until ready to use.
This is fabulous served over ice cream or with Cranberry-Blackberry Christmas Tart. (See my next post for the recipe for this slice of divinity.)
Related Post:
Cranberry-Blackberry Christmas Tart, 7/13/15
Anne Caroline Drake 