Blackberry Sauce Recipes

EASY HOMEMADE BLACKBERRY SAUCE

Easy Homemade Blackberry Sauce image

Easy Homemade Blackberry Sauce is the perfect fresh and fruity addition to jazz up your favorite breakfast classics and tasty desserts.

Provided by Aubrey

Time 6m

Number Of Ingredients 5

Ingredients

4 cups blackberries (fresh or frozen)
1 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water (ONLY need if using fresh berries)

Steps:

Combine the blackberries and sugar in a medium saucepan over medium heat.
Stir frequently until the sugar mixes with blackberry juice and melts, about 2-3 minutes.
In a small bowl combine lemon juice and cornstarch. Pour the slurry into the saucepan with the blackberries.
Bring the sauce to a boil and allow it to cook for another 2 minutes as the sauce has thickened
Transfer to an air-tight container and store in the fridge.

Nutrition Facts : ServingSize 2 tablespoons, Calories 66 kcal, Carbohydrate 16 g, Protein 1 g, Fat 0.2 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 0.12 g

BLACKBERRY BBQ SAUCE

Blackberry BBQ Sauce image

Sweet and fruity basting sauce that will have your guests clamoring for your 'secret.' It is an especially good sauce for pork or beef ribs.

Provided by Point Ina James

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

½ cup blackberry preserves
1 ½ cups ketchup
⅛ cup brown sugar
⅛ teaspoon cayenne pepper
¼ teaspoon mustard powder
2 tablespoons red wine vinegar

Steps:

In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 14.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 251.3 mg, Sugar 13.2 g

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Pan-fried venison with blackberry sauce image

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 25m

Number Of Ingredients 7

Ingredients

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberry

Steps:

Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium

BLACKBERRY SAUCE

Blackberry Sauce image

A shiny, deep colored sauce that is especially good over ice cream, bread pudding, shortcake, pound cake or anything your heart desires. Nothing could be easier, more natural or more delicious! This is a no cooking! This sauce can be made in the time it takes to use your food mill! From Room for Dessert.

Provided by Bev I Am

Categories Sauces

Time 15m

Yield 1 1/2 cup

Number Of Ingredients 3

Ingredients

1 pint blackberry (2 cups)
3 tablespoons sugar (more or less depending on your personal taste)
1/4 teaspoon lemon juice

Steps:

Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
Taste for sweetness and adjust, if necessary.

Nutrition Facts : Calories 180.3, Fat 0.9, Sodium 2.2, Carbohydrate 43.7, Fiber 10.2, Sugar 34.5, Protein 2.7

SWEET BLACKBERRY SAUCE

Sweet Blackberry Sauce image

When blackberries are in season, celebrate them with this quick and delicious dessert topping. You may need more sugar, depending on the sweetness of the berries. Serve over homemade ice cream, cake, or other desserts. Garnish with fresh berries.

Provided by Cynthia Ross

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

2 cups fresh blackberries
2 tablespoons white sugar
1 fluid ounce blackberry schnapps
¼ lemon, juiced, or to taste

Steps:

Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 16.1 g, Fat 0.4 g, Fiber 3.6 g, Protein 1 g, Sodium 0.7 mg, Sugar 12.5 g

SWEET BLACKBERRY AND BRANDY SAUCE

Sweet Blackberry and Brandy Sauce image

This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.

Provided by Wilemon

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 5

Ingredients

4 cups fresh blackberries
1 cup sugar
1 tablespoon brandy
2 tablespoons cornstarch
¼ cup water

Steps:

Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.7 g, Sodium 0.8 mg, Sugar 18.9 g

BLACKBERRY BRANDY SAUCE

Blackberry Brandy Sauce image

Fresh ingredients make a rich-tasting blackberry brandy sauce to serve over ice cream, cheesecake, pancakes, angel food cake ... the possibilities are endless, and it makes everything look gorgeous. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 servings (1/4 cup each).

Number Of Ingredients 6

Ingredients

1 cup sugar
2 tablespoons cornstarch
1/4 cup cold water
4 cups fresh or frozen blackberries, thawed
1 tablespoon brandy or 1/2 teaspoon vanilla extract
Vanilla ice cream, optional

Steps:

In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

BLACKBERRY AND BLUEBERRY SAUCE

Blackberry and Blueberry Sauce image

Serve this sauce with our Buttermilk Pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
2 pints fresh blueberries
2 containers (6 ounces each) fresh blackberries
1 teaspoon cornstarch

Steps:

In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

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