This easy blackberry sauce is ready in just minutes and is perfect as an ice cream topping, oh the joy when the warm sauce starts to melt a perfect lemon sorbet or drizzle the cooled sauce over cheesecake. Serve for breakfast poured on homemade pancakes or serve as an elegant accompaniment to a cheese plate.
If you like fresh fruit sauces also try my pear sauce recipe is just as easy.
Simple Ingredients
- Fresh Blackberries: Pick fresh ripe and plump sweet blackberries or use a combination of berries. Sometimes using frozen berries works best, especially since they are usually picked and frozen at the height of ripeness.
- Sugar: Plain granulated sugar is used to release the juices from the berries.
- Lemon: You use both the lemon zest and fresh-squeezed lemon juice.
- Cornstarch: Cornstarch is used to thicken the blackberry sauce.
How to Make the Sauce
Rinse and dry the berries. In a bowl cover the blackberries with sugar and let sit for about 30 minutes.
In a small saucepan combine the sugar, lemon zest and blackberries and cook on medium heat for 8-10 minutes or until the berries soften.
Mix the lemon juice and water in a small measuring cup or glass. Whisk in the cornstarch to make a paste. Pour the thickener into the blackberries and stir occasionally until the mixture begin to thicken, about 4-5 minutes.
Transfer the blackberry sauce into a mason or jelly jar and let cool. The sauce will continue to thicken as it cools.
See the webs story version of my easy blackberry sauce recipe.
Tools Used
- Mesh Strainer
- Small Saucepan
- Measuring Cup
- Fork or Whisk
- Mason Jars
Ways to use Blackberry Sauce
Amazing as a cheesecake topping, check out my creamy 6-inch cheesecake recipe.
- Pour over warm pancakes or french toast
- Drizzle the warm blackberry sauce over vanilla ice cream
- Use as a fruit filling in crepes
- The sauce isn't just for dessert, it's also wonderful served over succulent roasted pork.
- Mix the blackberry sauce in yogurt and granola.
- Amazing with a roasted chicken.
- Fabulous as a cheesecake topping.
How to store the blackberry sauce
If you have any leftovers over store them in a jelly jar with a lid. The sauce can be refrigerated for up to 3 days.
Simple ingredients and a quick cook time make this recipe work anytime. If you like this easy blackberry sauce recipe try my lemon curd and apple butter recipes!
A ripe blackberry has a deep dull black color, not shiny. It will feel a little soft to the touch slightly tender. If the blackberry is red or purple, it's not ripe yet
The amount of juice the blackberries release will vary. If the sauce is too thin , add another teaspoon of cornstarch and continue simmering. The blackberry sauce should thicken up.
Slowly add water and stir, continue adding water until the sauce has the desired consistency.
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blackberry sauce
Ingredients
Sauce
- 1 6-ounce package fresh blackberries
- 2 tablespoons sugar
- ½ teaspoon lemon zest
- 1 tablespoon water
thickener
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Rinse the blackberries and pat dry. You can cut larger berries in half.
- In a small saucepan combine the sugar, lemon zest and blackberries and cook on medium heat for 8-10 minutes or until the berries soften.
- Mix the lemon juice and water in a small measuring cup or glass. Whisk in the cornstarch to make a paste.
- Pour the thickener into the blackberries and stir occasionally until the mixture begin to thicken, about 4-5 minutes.
- Transfer sauce into a mason or jelly jar and let cool.The sauce will continue to thicken as it cools.
Nora
Thanks for the great recipe! It turned out delicious and was perfect on my cheesecake! Thanks again!