Blackberry sauce is the perfect addition to your summer eats. Spoon it on ice cream, mix it into cocktails or eat it straight from the jar.
When I was a kid, we used to go to this farm by our house called Snipes. They’d have pumpkins and apples in the fall and during the summer months, berries. Tons and tons of berries. Blue, straw, rasp, black. We’d always hit them up for apples, grabbing basket upon basket of apples. The best part was they’d let you taste them as your picked. So we’d leave there stuffed, filled with crispy, tarty fruit. And in the summer, we’d leave with our teeth and shirts stained from all the ripe, juicy berries. Basically the best thing ever.
After a while, you need some new ideas for all that delicious fruit. One can only eat so many pies, tarts and crisps before they get a little stale, right? But this blackberry sauce. Well, this can be spooned on just about anything. Spoon a giant dollop onto your vanilla ice cream. Stir a gob of it into a cocktail. Mix a little into your coffee, if you’re adventurous. Or, you know, just heap a giant spoonful into your mouth. It’s a great little sauce. Thick and juicy, sweet with just a hint of tart, screaming of summer time and beach days.
- 2 1/2 tsp. cornstarch
- 3 1/2 Tbsp. sugar
- 1/3 cup water
- 12 ounces fresh blackberries
- In a sauce pan over medium high, combine cornstarch, sugar, water and blackberries. Bring to a boil.
- Once boiling, stir well and squish the blackberries a bit, releasing the juices. Boil for 5 minutes then remove from heat.
- Pour the mixture over a fine mesh strainer set over a bowl and push through, discarding the pulp.
- Transfer the sauce to a jar and keep refrigerated.