Not too heavy after a big meal. some black currant 3 ½ cups 3 1/2 cups fresh or frozen blackberries, (one 16-ounce package) ¼ cup 1/4 cup sugar, or ¼ cup water I use a wooden spoon to push them around so that the process is a little faster. Change ). 4. It Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Powered by the Publisher Platform (P3). Careful with making the custard. Easy Homemade Blackberry Sauce is the delicious over pancakes or ice cream! Mix in remaining 1 tablespoon lemon juice and lemon peel. I cannot wait to find Meyer lemons and try it again! Info. ( Log Out /  Used half lemon juice and half tangerine juice instead. Wonderfully tart dessert and easy to make. Once you have collected all the juice you should have about 3 cups of juice. All Right Reserved. Simple, beautiful, Set bowl over saucepan of boiling water; whisk until mixture … Still delicious! a semifreddo, not While nothing is risk free, some activities are safer than others when it comes to COVID-19. An uncooked sauce with a lovely blackberry flavor. So far I have made blackberry jam, crumble, frozen a batch for smoothies, and now desert SAUCE! 5. Kristen. dinner party. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Great choice The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. For the sauce, I bought one package of fresh blackberries, pureed half of them with sugar, added the other half and pulsed it so there were chunks of berries. EatingWell may receive compensation for some links to products and services on this website. I Blackberry recipes; This competition is now closed. I did use Meyer lemons, and had no trouble finding them--I think this is the right time of year for them. Cover and freeze until firm, about 4 hours. 7. ( Log Out /  Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. syrup to the Coarsely mash half of berries in bowl to thicken juices. Strain through a fine sieve into a bowl. Four to five minutes over the hot water bath is sufficient. Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Powered by the Publisher Platform (P3). I made this for my book group luncheon, and even the people on the South Beach Diet came back for seconds! DO NOT cook the custard attempting to get it to 180. I did not strain it as I prefer the fruit in the sauce. Next time I make this, I will pretend I am making ice cream. this link is to an external site that may or may not meet accessibility guidelines. sugar just a bit, as quite frozen even Jeanne Kelley Bon Appétit April 2011. 1. take the egg whites from the yolks you use and beat them until they stand up in peaks. Blackberry Sauce . This was very easy to make and tasted delicious. It’s like eating blackberry pie for breakfast! New! Doubled the sauce and made it just the right sweetness. Does it need more sweetness to you? Cut the cream in half. Got to use them fast! Next time I'm going to try adding pomegranate molasses. After I feel like I have done as much as possible I gather all ends of the cheesecloth and pull them together so that the berry mix is locked in and push on the outside to extract more juice. Try Driscoll's blackberries if you want the sweetest berries. Serve over vanilla frozen yogurt or with a slice of angel food cake. Very yummy recipe. Cool, then whizz in a food processor with 250g/9oz raspberries. Simmer 1 minute. View Recipe: Grilled Pork with Blackberry-Sage Sauce For this dish, if your blackberries are particularly sweet or tart, adjust the amount of sugar in the sauce accordingly by 1/2 teaspoon or so to find the right balance. only comment would I did this for about 5-6 minutes. 1.Place berries on low heat and let their juices surface. A fantastically versatile recipe for a thick berry sauce that goes perfect with cheesecake, waffles, ice cream, and more. ( Log Out / ( Log Out /  sugar to the whipped Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Some other ones I tried were flavorless. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I decreased the sugar just a tad although I basically forgot about doing that until after I had dumped most of it in. Meyer lemons lend a fragrant citrus note to the silky frozen cream, which needs about four hours' freezing time. 3. Add back to a clean pan. Preparation. Recipe from Good Food magazine, August 2004. Syrups, shrubs, jam, sauce, freeze em, bake blackberry oat crumble, blackberry pie, marinate a chicken with a savory blackberry sauce, blackberry alcohol, drizzle that sauce over some vanilla ice cream, blackberry balsamic vinegar… I could keep going. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I ended up making this with blood oranges instead. Then I stirred in several tablespoons of raspberry jam. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes. after a rich meal! 2. Then remove from heat and pour into bottles and seal tightly. Enjoy! We'll definitely make this again. I think oranges would be fun to try, too--it would be something like a dreamsicle! This sauce can also be made savory by adding less sugar. 6. Mix well. Try the sauce. 5 tablespoons plus 1 1/2 teaspoons strained fresh Meyer lemon juice, 1 3/4 teaspoons finely grated Meyer lemon peel, divided, 1 cup frozen unsweetened blackberries, thawed. Delish! Fill in your details below or click an icon to log in: You are commenting using your account. Made this wonderful Everything you need for a delicious feast. Gradually whisk in water until smooth. At this point it should be a little tart so if you would like it to be sweeter I suggest adding small additional amounts of your sweetener at this time. 4 cups of blackberries, washed and picked over, 1 cup (+ more if desired) of sweetener (you could use sugar or I used half maple syrup and 1/2 honey), 1 tablespoon arrowroot whisked into 1/4 cup water. Scoop into serving dishes, top with the blackberry sauce … Wonderful flavor, just the right balance of sweet and tart. Serve warm or chilled. I berries. Simmer over low heat for 5 minutes. Blackberry recipes. Bring blackberries, sugar (or Splenda) and water to a simmer in a medium saucepan, stirring occasionally. Simple and refreshing. I found it too 3.5/4. 180 degrees is too warm, as it all globbed together. Change ), You are commenting using your Twitter account. Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then … Got raves from my guests! What’s a girl to do with SO many blackberries in the August Heat??? and delicious. Sadly, I could not find any Meyer lemons despite trying a bunch of shops.