Blackberry Sauce

"A shiny, deep colored sauce that is especially good over ice cream, bread pudding, shortcake, pound cake or anything your heart desires. Nothing could be easier, more natural or more delicious! This is a no cooking! This sauce can be made in the time it takes to use your food mill! From Room for Dessert."
 
Download
photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Outta Here photo by Outta Here
photo by AmandaInOz photo by AmandaInOz
photo by Bev I Am photo by Bev I Am
Ready In:
15mins
Ingredients:
3
Yields:
1.5 cup
Advertisement

ingredients

Advertisement

directions

  • Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
  • Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
  • Taste for sweetness and adjust, if necessary.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Love this simple but bursting with fresh goodness sauce. Being raw, all nutrients are still there. Did not even sieve the seeds out, we like them there.
     
  2. This is an amazing blackberry sauce! It will make any cake taste out of this world! Used it for a dinner party and the guests were asking non-stop for the recipe. Highly recommend this recipe and also a great way to use up blackberries.
     
  3. 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.
     
  4. I made this to go with French toast; delicious! This quick and easy sauce is a keeper.
     
  5. i would have loved it more if i remembered to remove the seeds! but i still liked it over the pound cake i made.
     
Advertisement

RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes