Blackberry Sauce

  • Blackberry Sauce
  • Blackberry Sauce
  • Blackberry Sauce
Posted on July 29, 2013

It’s getting to be late summer and that means one thing here in the Pacific Northwest: blackberry season.

Blackberries are something we Seattleites just love to hate. They are an invasive species to the PNW and most of the year they are just a nuisance. Their growth is virtually unstoppable. Sure, you can attempt to cut back their twisted, dense, prickly branches. But still they advance. They cover everything: peoples backyards, alley ways, along sidewalks, parking lots, hiking trails and everywhere in-between. Their bushes grow gnarly and thick with thorns that draw blood, ruin your clothes and will have you running in the opposite direction.

BUT then something magical happens. Starting in the end of July and through August blackberry bushes give us plump, sweet, lip-smackingly juicy berries. And during those weeks we forget how much we hated these opportunistic, unrelenting invaders. And maybe we even feel a little bit guilty for cursing them out so much….

The blackberry pickers come out in droves this time of year to snatch up as many of these little gems as possible during their brief appearance. And I’m no different. I have an abundance of blackberry bushes within walking distance of my house. So with my little bucket in hand, I go on my daily walks with my dog and come home with handfuls of dark, tender blackberries. And if I’ve forgotten my bucket on a particular trip? Well, then I just eat and eat and eat until my tongue is purple and my stomach is sickeningly full. It’s a rough life.

With my first precious haul I made this Blackberry Sauce. It’s ridiculously simple: you only need a few ingredients and about 5 minutes. And what you get is an incredibly luscious sauce that can be used for so many things. This sauce is a bit on the tart side, making it the perfect topping for ice cream, cheesecake or poundcake. I also like to stir it into my yogurt or oatmeal in the morning. Or pour it over pancakes and waffles. It’s even good on grilled chicken and pork. The possibilities are endless!

I will continue to make the most out of this fleeting bounty and harvest blackberries until my fingers are sore and stained. And maybe if I freeze some away to be enjoyed later, I won’t hate the blackberry bushes so much during the other 10 months of the year.



Blackberry Sauce

Yield: Makes about 2 1/2 cups

Blackberry Sauce


  • 3 tsp. corn starch
  • 3 tablespoons fresh squeezed lemon juice
  • 3 cups fresh blackberries, washed
  • 1/3 cup sugar
  • 1 tsp. lemon zest


  1. In a small bowl, combine the corn starch and the lemon juice. Set aside.
  2. In a non-reactive sauce pan, cook the blackberries and the sugar over medium-high heat, stirring frequently, about 3 minutes or until the blackberries are broken down and have released their juices.
  3. Stir in the corn starch-lemon mixture and boil 1-2 minutes, until thickened. Remove from the heat and stir in the lemon zest. Once cooled, transfer the blackberry sauce to a seal-able container (I like mason jars) and refrigerate. The blackberry sauce will keep in the refrigerator for 7-10 days.


  • I recently googled blackberry sauce and your blog came up in the first page. I made it. I fell in love hard. I cannot stop talking about this sauce. Planning to pick more marionberries so I am able to can many jars of this make me smile goodness. The uses are endless; pork tacos, pork chops, salmon, brie, ice cream, cheesecake, and crepes. Thank-you so much for sharing this creation.


    • That’s so great to hear, Aimee! Yay!

  • Just made this and it is divine! Wonderful with meringue and cream, thanks for the recipe.


    • Glad you tried it!

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