Fresh Blackberry Sauce Recipes

BLACKBERRY BBQ SAUCE

Steps:

• Add blackberries and chicken stock to a medium pot over high heat and bring to a simmer. Cook until blackberries start to break down, about 6-7 minutes.
• Mash blackberries well in the pan. Then let the blackberry mixture cool a bit and add to a blender. Blend well.
• Press blackberries through a mesh strainer to remove seeds. Add sauce back to pot and bring back to a simmer over medium heat.
• Add other ingredients to the pot and continue to simmer until sauce is really thick and coats the back of a spoon.
• Season BBQ sauce with salt and brush it on chicken or pork. Works great on the grill or roasted.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

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.

BLACKBERRY SAUCE

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.

EASY HOMEMADE BLACKBERRY SAUCE

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.

SWEET BLACKBERRY SAUCE

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.

FRESH BLACKBERRY SAUCE

Steps:

• Pick over the berries and reserve 1 cup of the smallest and most attractive.
• Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey.
• Transfer the mixture to a sieve set over a medium bowl.
• Press the puree through the sieve and discard the seeds.
• Just before serving, stir in the reserved whole berries.
• NOTE: 1 serving = 2 tablespoons.

BLACKBERRY AND BLUEBERRY SAUCE

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.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.