- Dish type
- Fruit desserts
- Berry desserts
- Blackberry dessert
A quick and easy blackberry sauce, perfect to accompany some vanilla ice cream on a hot summer's day.
Washington, United States
9 people made this
- 500g frozen blackberries
- 40ml dark rum
- 2 tablespoons caster sugar, more to taste
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Rinse the frozen blackberries, drain well and place into a small saucepan over medium heat. Pour over the rum, stir and cook until blackberries become soft. Add sugar to taste and let cool.
- Purée the blackberry sauce in a blender or with an handheld liquidiser. Press through a sieve to remove the seeds and serve hot or cold with ice cream or add into your favourite milk shake.
Reviews & ratingsAverage global rating:(4)
So last night I posted my Old School Cheesecake Pie at 9:00 during the middle of the Superbowl. Honestly, I hit publish instead of save! In my defense, the half time show was over and my attention span was stretched to the limit. Anyway, here’s the sweet little recipe for the Easy Fresh Blackberry Sauce that I served with that cheesecake!
Easy Fresh Blackberry Sauce
I’m getting this post out on the late side, too. But I have another excuse! I’m a new Grandma today! Mackenzie Catherine. The Catherine is after my Mom that made me tear up even more. She’s a little just beautiful and a little chunk, 8.7 pounds and 20.5 inches and absolutely adorable! I’m sure I’ll have some more appropriate photos to share soon the ones I have are a little personal and just won’t quite do for her debut here!
About Easy Fresh Blackberry Sauce:
But back to the berry sauce. I do love any fruit sauce they’re so simple and fast and of course, fresh and they make anything seem super special. And when I say fast they really are like a five to 10-minute thing to whip up.
This sauce is gorgeous, silky and has just a bit of body. I love blackberries and they really shine here, so soft and juicy…I cooked this just enough so the berries remained intact. There is no doubt blackberries can be pretty pricey (see below on how to pick them up at a low) so it seems to me that they should be highlighted in all they’re glory. And as far as highlighting, there’s just a little lemon which accents blackberries (and so many berries) beautifully. It’s tart, it’s sweet and you’ll just about want to eat it off a spoon.
As much as I love that cheesecake, the Blackberry Sauce pretty much just takes it over the top. And while Blackberry Sauce is fabulous with Cheesecake, you can use this sauce over just about anything you’d like. Think about it over (or in for a ripple) ice-cream, with yogurt, or maybe as a topping instead of blueberries with my Mascarpone Filled Cream Puffs (Valentine’s Day is coming up & they’re so “fancy”) and of course this is marvelous over pancakes or waffles.
Old School Cheesecake Pie
Making Easy Fresh Blackberry Sauce:
You’ll start off with this sauce with just berries, a little lemon zest and sugar and a touch of water just to get things moving. Heat it slowly, which lets the sugar melt as the berries cook and be very gentle with them. It’ just fine to crush a few but if you want big, gorgeous berries in your sauce, know that they’re delicate and get more delicate as they heat.
As the berries heat, everything liquefies and you’re gonna help the sauce along with a cornstarch slurry. Once the berries are almost to where you want them, add a teaspoon and a half of cornstarch to the bottom of a small cup. Mix together a tablespoon of lemon juice and two tablespoons of water and add, little by little to the cornstarch, stirring as you add. Dump that mixture into the simmering berries and stir and the sauce will immediately thicken.
Anytime you’re working with berries, the amount of juice given off can vary. It the sauce isn’t thick enough for you (it will be thicker as it cools) you have two choices: Eith mix another teaspoon of cornstarch mixed with a tablespoon of water and add bit by bit till it’s just right for you or simmer longer. If you simmer longer the blackberries will continue to cook and soften more. If the sauce is too thick, just add water by the tablespoon, off heat.
Easy Fresh Blackberry Sauce
Saving on Easy Fresh Blackberry Sauce:
There is no doubt blackberries can set you back a bit. I picked up mine right before the Superbowl when there were all kinds of sales. Any holiday is usually a great time to pick up fresh berries, and you might want to take a peek at my post, Winning at the Grocers which has links to pages that highlight each major “food” holiday and what to look for on sale.
Costco and Aldi both have great prices, but if you don’t have access to either, use my strategy of shopping (and splurging) on your berries during any holiday sale. Even if berries are regularly on sale throughout the summer, the stores heavily discount berries during the pre-holiday sales to lure you in the door.
Lemons are harvested and picked all year round but right now, late winter to early spring is the primary harvest. You might notice more lemons on sale and you might notice bags of lemons at the store. Take a peek at those bags and make sure they’re the best deal the quality can vary. But that makes this the best time of year to indulge in anything lemon! This recipe just uses a little lemon zest and juice there’s a little zest in that cheesecake, so it can all be zested at once if you’re making that, or it can all be zested and the zest tossed in a small Ziploc in the freezer. The lemon can be “forked” and the juice squeezed out, then wrapped to use soon. Just like it sounds, stick a fork in it and squeeze the juice out of the tiny holes.
- Before you begin cooking, prep the duck breast. Pat very, very dry with paper towels and, if you left the skin on, score into crosshatch marks. Season it with salt and pepper a few hours before you plan to cook it. Leave it inside your fridge uncovered to dry the skin out. Pull to bring it to room temperature when you start making the sauce.
- Pre-heat a small saucepot over medium heat. Add a small splash of cooking oil or clarified butter. Once melted, toss in the shallots and thyme. Allow the aromatics to sauté until soft and translucent. Pour in the stock, red wine, ½ cup of blackberries and peppercorns.
- Bring it to a very soft boil and reduce heat so that it has a constant, gentle simmer. Let the sauce reduce down to one cup (roughly 1/3 of original volume). This could take 30-45 minutes. Do not add salt.
- When the sauce has reduced, pour through a fine mesh strainer into a separate container. Press the blackberry seeds to extract as much juices from the pulp as you can. Set aside.
- Pre-heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil with a high smoke point or clarified butter. Once melted, lay the duck breasts skin-side down. Use a small spatula to press it down to avoid the center from popping up while contracting. Sear for 2-4 minutes or until golden brown, then flip. Continue cooking on the opposite side to your desired doneness. Timing will depend on the size of the breast. The internal temp should be 125 for very rare and up to 135 for medium. Remove and set aside to rest.
- Reduce the heat to medium-low and deglaze the pan with the reserved sauce, scraping the fond (or small cracklings) found at the bottom. Let the sauce gently boil and cook for another couple of minutes and then swirl the butter in. Stir the sauce until the butter is fully incorporated, then add in remaining ½ cup of blackberries. Turn the heat off and let the sauce cool and thicken. Taste and season with pinch of salt and pepper.
- Slice the duck breast and serve with the blackberry sauce.
Celebrate Father's Day with some awesome food and bring home the entire Mega Spice Collection.
"This is good for your old man, cause he'll be eating better. And it's good for you, cause you'll be eating better when you're with your old man. So it's a win-win, which is what gift giving is all about!" - Steven Rinella
- ⅓ cup sugar
- 1 (6-oz.) container fresh blackberries
- ¼ cup honey
- 1 tablespoon dry mustard
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ⅓ cup extra virgin olive oil
Bring first 2 ingredients to a boil in a small saucepan over medium-high heat, stirring occasionally and mashing berries with the back of a wooden spoon. Reduce heat to medium, and simmer, stirring often and mashing berries, 2 to 3 minutes or until slightly thickened. Remove from heat, and pour mixture through a fine wire-mesh strainer into a blender, pressing with spoon to release juices discard solids.
Add honey and next 4 ingredients to blender process on low 20 seconds. Increase blender speed to high, and process 30 seconds. With blender running, add oil in a slow, steady stream, processing until smooth. Transfer mixture to a small bowl cover and chill 1 to 12 hours.
Fluffy Pancakes With Blackberry Sauce Recipe
Place the blackberries, sugar, water and vanilla in a small saucepan over low heat and bring to the simmer. Simmer for 5 minutes, or until sugar dissolves, berries soften and release their juice and liquid becomes syrupy. Strain through a fine mesh sieve, using the back of a spoon to press the pulp through. Discard the seeds. Sauce should be thick enough to coat the back of a spoon. If too thin, if too thin gently simmer to reduce slightly, if too thick, add a little water. Set aside to cool.
Combine the milk and lemon juice in a small bowl and set aside for 5 minutes. Place the flour, sugar and bicarb soda in a medium bowl and whisk to combine. Make a well in the centre, pour in the soured milk, egg yolks and melted butter. Stir until just combined, the mixture should still be a little lumpy. Do not overmix. In a separate bowl, using an electric mixer, whisk the egg whites until soft peaks form. Fold through the batter, to just combine.
Preheat a large non-stick frying pan over low-medium heat. Wipe the pan with some paper towel dipped in butter, to lightly grease. Cook the pancakes in batches, dropping 1/3 cup (80 ml) of the batter at intervals over the pan, allowing enough space for the batter to spread. Cook for 2 minutes, or until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 30-60 seconds on the other side, until golden brown. Once cooked place pancakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining pancakes.
Serve pancakes topped with vanilla ice cream, blackberry sauce and pistachios.
How to Make a Cheesecake and Blackberry Sauce Recipe
Did you know that a tiger closes his eyes when he&rsquos happy. A tiger cannot purr so she squints or closes her eyes in contentment. This denotes trust and safety, and is exactly what we humans do when take a bite of food that brings us back to childhood or rushes to the pleasure center of our brain.
There are so many ways to make a cheesecake and if you&rsquore wondering how to make a cheesecake that is classic New York, dense enough to feel like a real dessert, this is that recipe, adapted from New York Times recipe (Craig Claiborne), and is everything a cheesecake needs to be. It&rsquos got body, and just the right amount of density.
This cheesecake is classic and perfect for those special occasions when splurging is part of a celebration and you want people to love your dessert so much, they close their eyes with that first bite.
This might be a nice Father&rsquos Day dessert because while the strawberry is girlie, I think the blackberry is quite masculine.
I&rsquom not into those fluffy whipped versions that masquerade as cheesecake, but are mostly heavy cream, nor am I into those non-bake cheesecakes.
Pin this recipe if you&rsquore looking for a New York style cheesecake that elicits closed eyes and smiling faces.
Serving Blackberry Cheesecake
You can pour the sauce over the whole cheesecake, or serve individually. Another great topping for this cheesecake could be this blueberry pie filling.
So tell me, are you a cheesecake fan? What&rsquos your favorite kind?
Psstt&hellip.. I have two instagram accounts and would love to see you there.
Spinach Tiger @spinachtiger is everything from my chihuahua to all the food in my kitchen and everywhere cool in Nashville.
Nashville Urban Buzz @nashvilleurbanbuzz is brand new and all Nashville stuff all the time.
Keto Blackberry Sauce
Here we go again! It’s our never ending journey to make fruit sauces out of all fruits that are low-carb/keto friendly and today’s fruit happens to be sponsored by our kids with this Keto Blackberry Sauce!
A couple of weeks ago, they insisted on buying a Costco size tray of blackberries!
We knew there was no way they’d get through it all, but they threw the ‘please, its healthy right?’ card at us….sooo…how could we resist?
Fast forward 10 days later, the carton was still sitting in our fridge and we needed to make use of them somehow.
It’d been a while since we made any fruit sauces, so we figured it would be a good time to use them up and at least preserve them.
An hour later, out comes this dark pearl blue fruit sauce that just blew my expectations!
It’s not too sweet and has a nice balanced berry profile, a welcomed addition to our fruit sauce collection! Now, one low-carb/keto fruit down and many more to go!
This sauce carries the jam sweetness up front with subtle flavors of blackberry showing up near the end of the profile. It’s subtle but well balanced to leave you wanting more and more!
1g net carbs per tbsp, it’s definitely keto friendly as far as fruit sauces are concerned!
For this one, you will only need Swerve/Monkfruit as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.
Prepping Time 2M
Cooking Time 11-14M
Total Time 13-16M
Servings 1/3 Cup
1) Gather all the ingredients.
2) In a small saucepan, add blackberries, Swerve/Monkfruit, and 1 tsp of water. Note – you may need to add an extra 1/2 tbsp of Swerve/Monkfruit depending on how ripe your blackberries are.
3) Cook on medium heat until water is boiling, then turn down to low, stirring often and crushing blackberries with a soft spatula until a nice syrupy sauce forms. Roughly 11-14 minutes. Set aside cool down. Tip– Freeze in ice cube trays and keep in ziplock for easy single portion use. It will also hold in the fridge for up to 5 days.
Hope you enjoy your low-carb/keto Blackberry Sauce!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Blackberry sauce for duck recipe
Due to the unusually hot weather there are an abundance of early blackberries around at the moment, they can be found in hedgerows around the country. The tasty little berries are lovely and sweet and best of all free! Kids love picking fruit so it is a great way to get the whole family involved in sourcing your supper. You feel a great sense of accomplishment when you sit down to eat something you have grown or foraged for yourself. Blackberries can be used to create a fantastic fruity sauce to accompany duck breasts, legs or whole duck.
Start the recipe by reducing port in a saucepan, add your blackberries along with chicken stock, balsamic vinegar, star anise, sugar and reduce by 2/3. Pass through a sieve and stir in some corn flour to thicken. Add some butter and serve with your cooked duck. For thefull recipe click here.
If you have any leftover blackberries you could always whip up a crumble for dessert. Add some chopped apples to the blackberries and top with a sugar, flour and butter mixture and top with a sprinkling of cinnamon. Bake in the oven for 35-45 minutes until crisp on top. Serve with vanilla ice cream and enjoy the fruits of your labour!
Blackberry Sauce Recipe
This recipe was originally a spicy barbeque sauce, but I changed it to be a milder pan sauce with a stronger blackberry flavor that can be used on duck and poultry. It might go well with fish, etc.. Saving some of the blackberries until the end gives a brighter, fresher flavor. Read more I find that light salting allows the berry flavor to come through more. See less
Schedule your weekly meals and get auto-generated shopping lists.
- 1 1/2 c blackberries
- 1 rounded tablespoon tomato paste
- 1 rounded tablespoon honey
- 1/2 tsp black pepper
- splash of hot pepper sauce (to taste)
- 2 tablespoons brown sugar
- 2 tablespoons finely chopped ginger
- pinch of salt
- 1 tablespoon cider or wine vinegar
- 12 nice blackberries for garnish
- 1 1/2 c blackberriesshopping list
- 1 rounded tablespoon tomato pasteshopping list
- 1 rounded tablespoon honeyshopping list
- 1/2 tsp black peppershopping list
- splash of hot pepper sauce (to taste) shopping list
- 2 tablespoons brown sugarshopping list
- 2 tablespoons finely chopped gingershopping list
- pinch of saltshopping list
- 1 tablespoon cider or wine vinegarshopping list
- 12 nice blackberries for garnish shopping list
How to make it
- Reserve half the blackberries.
- Place the other ingredients in a small covered sauce pan and simmer on gentle heat for 15 minutes.
- Add remaining blackberries and simmer for 5 minutes, add a couple tablespoons of pan juices (if you have any) reducing the sauce to about 1 cup.
- Pass the sauce through a seive, taste for salt, vinegar, pepper, etc..
- Use half as a last minute glaze for duck breast, baked or whole roasted chicken and duck.
- Reheat remaining sauce gently before serving. Garnish plates with reserved blackberries or add berries to the remaining sauce and serve separately.
People Who Like This Dish 2
Yes! I am always looking for new blackberry recipes, as we live so close to two huge blackberry patches and it's almost time to go pick them. I'm definately going to put this under my favorites so I don't forget about it. I also love the fact that there is not much sugar involved in the whole process, double yes!
Yes! I am always looking for new blackberry recipes, as we live so close to two huge blackberry patches and it's almost time to go pick them. I'm definately going to put this under my favorites so I don't forget about it. I also love the fact that . more
I love the sound of using honey and lemon, you can't go wrong with lemon and berries.
After experiencing my own hunt & harvest, I have a freezer full of venison and have been enjoying the challenge of coming up with new and varied recipes. Some of it is ground, some is in the form of small steaks, but along with the tenderloin, the most prized cut has to be the venison backstrap. Not everyone has the chance to have or buy venison from their local butcher, luckily most venison-based recipe can easily be substituted with beef, and certainly this one would be a perfect match for filet.
Venison can sometimes also be a little gamey, but my friend Ryan from Pitts & Spitts suggests soaking it in milk before cooking to extract some of the gamey flavors. I personally haven’t experienced any issues with the taste as yet, and have found like the backstrap is a more subtle and delicate flavor compared to beef. Because it’s a little more understated, it lends itself to be paired really well with sweeter ingredients like the blackberries, which also happen to look like shining jewels atop the perfectly medium rare back strap.
This is a great dish particularly for fall or winter, with rich berries and an amazing spice aroma. Serve it with something simple but hardly, like these perfect roast potatoes. It’s probably also a good idea to have some crusty bread on hand to mop up all that amazing sauce which will mingle with the meat juices. I think I just made myself hungry…
Seared venison backstrap with blackberry sauce
- 3 lb venison backstrap, whole
- 3 tsp salt
- 1 tsp fresh cracked pepper
- 1 tsp ground nutmeg
- 6 oz fresh or frozen blackberries
- 3/4 cup white sugar
- 1/2 cup balsamic vinegar
- 1/4 cup cider vinegar
- Juice & zest of one lemon
- 2-4 cloves
- 1-2 star anise (optional)
- Thyme sprigs for garnish
- Preheat oven to 350f/180c.
- Combine salt, pepper, nutmeg in small bowl. Dry off surface of backstrap with paper towels and sprinkle spice mix liberally on top.
- Heat an oven proof skillet on high. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. Then place pan in the oven for 7-10 minutes.
- Remove from oven and pan, place into foil and allow to rest 10 minutes before slicing into medallions.
- To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Add an optional pinch of salt.
- After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes to thicken.
- Place medallions on a plate, spoon over generous portions of sauce and top with sprigs of thyme.
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.