Blackberry Sauce

Blackberry Sauce | www.floatingkitchen.net
  • Blackberry Sauce
Posted on July 31, 2017

This post was originally published here on July 29, 2013. I’ve since updated the text and photographs. It’s a quick and easy recipe that I know you’ll love!

There are a lot of things I miss about living in Seattle, WA. The larger-than-life mountains. The availability of craft beer on virtually every street corner. And some of the most spectacular sunsets I’ve ever seen in my life. Just to name a few.

But this time of year, I mostly miss the free blackberries.

Blackberry Sauce | www.floatingkitchen.net

Blackberry bushes are an invasive species to the Pacific Northwest. And they are a thing that Seattleites just love to hate. Most of the year, they are considered a nuisance. Their dense, gnarly branches creep into every backyard, parking lot, alley way and hiking trail imaginable. And their thorns aren’t afraid to bite back, leaving you with holes in your clothing and blood on your hands if you attempt to tame them.

BUT! Then late Summer happens and HELLO free blackberries. Ripe for the taking. In the most literal way possible.

I used to pick buckets of blackberries almost every morning (and I had the purple tongue to prove it!) when I was out walking my dog. Now, I’m forced to purchase most of my blackberries from the grocery store (oh the horror). But I still manage to eat (and drink!) more than my fair share each Summer.

Blackberry Sauce | www.floatingkitchen.net

This Blackberry Sauce recipe is one I started making in Seattle, when I had more blackberries than I knew what to do with. And even though my availability of blackberries has reduced significantly, I still love making it today. It only requires 5 ingredients and 5 minutes of time. And it transitions flawlessly throughout the entire spectrum of mealtimes. Try it at breakfast with yogurt, oatmeal, pancakes or waffles. Use it as a topping for grilled chicken, pork or salmon. Or enjoy it with ice cream, cheesecake or pound cake. The possibilities are endless!

Cheers,

Liz

Blackberry Sauce

Yield: Makes about 2 1/2 cups

Blackberry Sauce

Ingredients

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

Instructions

  1. In a small bowl, mix together the lemon juice and corn starch. Set aside.
  2. In a non-reactive saucepan, cook the blackberries and sugar over medium-high heat, stirring frequently, for about 3 minutes, or until the blackberries are broken down and have released their juices. Then stir in the corn starch mixture and bring the sauce to a low boil until thickened, about 1-2 minutes.
  3. Remove the saucepan from the heat and stir in the lemon zest. Set aside to cool.
  4. Once cooled, transfer the blackberry sauce to a re-sealable container and refrigerate until you're ready to use it. The blackberry sauce can be stored in your refrigerator for 7-10 days.
https://www.floatingkitchen.net/blackberry-sauce/

34 Comments


  • 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.

    Reply

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


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

    Reply

    • Glad you tried it!


  • I’m curious…I have a bag of tri-berries in the freezer and I forgot to buy Comstock cherry topping for my cheesecake Have you tried it with other berries, or mixed berries? Yours sounds perfect, and so much better than canned!

    Reply

    • Hi Linda! It would definitely work with any berries (or a mix of berries). Sounds like a great cheesecake topping!


  • Can the sauce be frozen

    Reply

    • I haven’t tried, but I don’t see why not!


  • How easy is this?! I’m thinking I need to add some to my morning yogurt!. You’re right. The possibilities are endless!

    Reply

    • So easy! You can have it made in a flash!


  • LOL – love to hate! I just got snagged by a few thorns this weekend and dang they hurt! So, I was out inspecting a community blackberry bramble, one of many, this weekend. I took a few berries and tasted….. hummm.. they need more time, but they are coming in! I saw mamma and baby deer nomming on them coming home from a walk yesterday. I don’t mind sharing. 😀 I love a good berry sauce, Liz, and yes, the possibilities are endless! The color of these little gems is gorgeous and their seedy bits, crave-worthy. I can totally see stirring this into a BBQ sauce! Mmmmm!

    Reply

    • OH I love that idea to make a savory BBQ sauce! Brilliant!


  • This is blackberry heaven! I love how bright and summery this is! Cannot wait to make it ?! Plus these photos are beautiful!!

    Reply

    • Awww…thanks, Lexi! You are too kind!


  • Blackberries are my favorite! YUM!

    Reply

    • Same! I can easily eat two pints a day!


  • Being in Seattle, we are just hitting peak blackberry season (I have the best memories of picking near my childhood home every summer) and I have a big flat in my fridge just waiting to be turned into this gorgeous sauce!

    Reply

    • Such a magical thing to have so many free blackberries!


  • This sauce is gorgeous!

    Reply

    • And toooooo easy!


  • I’m thinking we go back to Seattle, pick buckets full, and make more do this together. Yes?

    Reply

    • Ok good plan!


  • I’m SO into this blackberry sauce!

    Reply

    • Me too, Gaby. Me too!


  • I think I could eat my weight in this stuff!! The color is stunning

    Reply

    • Awww thanks! I hope you try it!


  • I want to pour this blackberry sauce over everything!

    Reply

    • I pretty much did!


  • This sauce looks divine I love how easy it is to make!

    Reply

    • Thanks, Pamela! I hope you try it out!


  • Wow! This is such a delightful sauce recipe. Can I use it as a cake glaze, Liz?

    Reply

    • Sure! It’s great on everything!


    • Have you tried making a seedless batch?


    • I have not. If you try it, please let me know how it comes out!

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