We've been picking blackberries around our house for a few weeks now and experimenting with new ways to enjoy them. The milkshakes were somewhat mediocre, but we have had success with this sauce. We've eaten it on pancakes, ice cream, crepes, cheesecake, and oatmeal and so far it's been a hit each time. The recipe was originally designed for raspberries, so you may have to adjust the amount of sugar when using a different type of berry.
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| Ready to go on a big bowl of ice cream (seeds have been strained out) |
3 TBS sugar (I used a bit more since my blackberries were pretty tart)
2 tsp cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed and undrained (I used my kitchen scale to measure out 10 oz of fresh blackberries, next time I make it I'll measure how many cups that is)
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| On cheesecake (not strained) |
What You Do:
In 1-quart saucepan, mix sugar and cornstarch. Stir in water and berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Strain sauce through a strainer into bowl to remove seeds if desired. (If I'm going to be straining the seeds out I will take a potato masher and mush all the juice out of the berries in the sauce before I strain them, just to make sure we don't miss out on any of the awesome yumminess.) Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
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