This IS a delicious sauce ... but because I have only a small fine sieve, it took 45 minutes to get the seeds out! So it was not a time-saver for me. I put it over Ina's lemon yogurt cake (loaf) and what a pairing. The smidgen of lemon juice in the sauce married perfectly, and I am so glad I put in the effort. A keeper!<br/>Oh, did anyone else find that their sauce was reddish, not the dark blue/black of the photo here? Maybe it was my berries, but though the outsides of them were very dark, the insides were very much the color of raspberries. Curious about the dark color illustrating the recipe here.
I made this to go with French toast; delicious! This quick and easy sauce is a keeper.
i would have loved it more if i remembered to remove the seeds! but i still liked it over the pound cake i made.
Loved it! I did crush our berries and left them alone after that-my Husband likes the bits and seeds-super blackberry flavor. Usually they are burried in sugar, not this recipe-super easy too!
What a really nice sauce and so easy! I used 2 tbls. Splenda. Served over Linda's Busy Kitchen's Spiced Baked Custard. I have a little left over I may try on a pancake for breakfast! Thanks for posting this keeper!
This was a perfect compliment to DH's famous buttermilk pancakes, and this no cook sauce made my addition to brunch very quick and easy for me but impressive to everyone else! Thanks Bev!!
This was just wonderful! I made some vanilla ice cream and this sauce for dessert and it was a big hit! I used parfait glasses and just layered it with a dollop of whip cream on top and a couple of blackberries for garnish ~ yum! Thanks for posting!