Prep 5 mins
Cook 10 mins
It's getting to the end of the English Blackberry season, but this recipe uses frozen so can be enjoyed any time of the year. This blackberry sauce recipe comes from "Preserved" by Nick Sandler and Johnny Acton. Serve this with peaches and sponge fingers, or over ice-cream (or indeed as a base for home-made blackberry ice-cream) for a speedy dessert. Posted for Zaar World Tour 2005.
- Simmer the blackberries in a saucepan with the port, sugar and lemon juice until the fruit is tender (about 10 minutes).
- Break up the fruit with a potato masher.
- Pass blackberry mash through a fine mesh nylon sieve.
Delicious, and I even forgot to put in the lemon juice. I did use a really good port for this and am going out to pick more blackberries to make another batch!
SO quick to make and SO delicious. And this is a recipe that can be easily adapted to be made with other berries. Since I don’t drink port, I simply made this with red wine (Merlot), and served it over icecream. Thank you for another great recipe!
Yummy and different. Did not have port so I used some leftover red and added some extra sugar. This went great on (cooled) top of vanilla ice cream. Next I will try it reduced to a thicker syrup and drizzled over some salad greens. Thanks for an interesting recipe.