Using just three ingredients, I will show you how quickly you can make this Easy Blackberry Sauce. It is a great way to use berries at the height of their season, and with its vibrant colour and flavour, it's an easy way to enhance many dishes. Keep a jar of this fresh and fruity sauce in the fridge and use it to brighten up breakfast or enhance desserts. It is certain to become a family favourite.
Why You'll Love This Recipe:
- The sauce is quickly and easily made from readily available ingredients: you can have it made in 15 minutes.
- It has fresh, bright flavours.
- It is a great way to add colour and flavour to many sweet dishes - it will enhance many desserts and make the simplest feel special.
- For a dessert which is certain to become a family favourite, spoon some over my No-Churn Vanilla Ice Cream. The contrast of hot sauce poured over cold ice cream is delicious.
- One of the great advantages of making things at home is that you know exactly what they contain and can control the quality of the ingredients. There are no unnecessary preservatives or additives, just pure, fresh ingredients.
Recipe Inspiration: like my Strawberry Sauce, a fruit sauce is a great way to enhance a simple cake or dessert. Being a huge fan of blackberries, such as in my Blackberry Jam, I was keen to add this variety.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Blackberries - we have used fresh blackberries, at the height of their season, when they are at their sweetest and full of flavour. When selecting blackberries, look for those that are plump and firm. Avoid any that are wrinkled or too soft. Their colour should be deep purple/black.
- Sugar - we have used regular granulated sugar, but you can use caster/superfine sugar if you prefer.
- Lemon juice - freshly squeezed lemon juice adds acidity and balances the sweetness of the berries.
Variations:
Citrus - some orange or lemon zest would add a bright note.
Spice - to enhance the flavour, you could add vanilla extract.
Granulated sugar - caster/superfine sugar can also be used.
How To Make Blackberry Sauce:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Add the ingredients to a saucepan:
Slice the blackberries and add to a medium size non-reactive saucepan.
2 - Cook the sauce:
Add the sugar and fresh lemon juice. Place the pan over a low-medium heat and bring the mixture to a boil, stirring occasionally. The blackberries will naturally release their juice.
Over medium-high heat simmer, stirring occasionally.
3 - Add to a strainer:
Remove from heat and set aside to cool slightly before either using an immersion hand blender or blender to roughly puree.
Turn the sauce into a fine-mesh strainer set over a bowl. Using a spatula, push and flatten the blackberry pulp against the strainer. Occasionally, using the spatula, scrape the seed-free pulp from the underside of the strainer into the bowl.
4 - The smooth sauce:
Serve the sauce with your dessert of choice or refrigerate for up to three days.
Hint: removing the seeds is optional! If you'd prefer to leave them in, then skip the step of passing the sauce through a sieve.
Tips for Success, Storage and FAQs:
When selecting blackberries, look for those that are plump and firm. Avoid any that are wrinkled or too soft. Their colour should be deep purple/black.
Store it in an airtight container in the fridge for 3 days.
You certainly can. When blackberries are abundant at the height of the season, it is a great idea to freeze the sauce to enjoy in the months ahead. Store in a freezer safe container for up to 3 months.
No, you don't. If you prefer a sauce with more texture you can serve as it is. If you want a smooth blackberry coulis, strain the berries through a fine sieve and discard the seeds.
Yes, but they will likely take a little longer to cook as the berries may contain more moisture.
Top Tip:
Because berries can be tart, check that the amount of sweetness suits your taste and add a little more sugar if necessary.
Serving Suggestions:
This Easy Blackberry Sauce is incredibly versatile. You will find many ways to enjoy it. Some suggestions are:
- Serving it hot or cold, depending on your preference and what you're adding it to.
- To enjoy it alongside our Chocolate Sour Cream Cake - it is a great combination.
- As a topping for our Baked Cheesecake.
- Swirl some through Greek yoghurt.
- Serve the sauce over our Oat Flour Pancakes or Waffles. So good!
- Top our Cinnamon Pear Overnight Oats with some sauce. It is a great combination.
This Easy Blackberry Sauce is certain to become a family favourite and you will find many ways in which to use it. I look forward to hearing if you make it.
Alex xx
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Easy Blackberry Sauce
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 gm (1.1 lb) fresh blackberries See Note 1
- 80 g (⅓ cup) white granulated sugar
- 1 tablespoon lemon juice - freshly squeezed See Note 2
Instructions
- Slice the blackberries into approximately 1 cm (½ inch) pieces.Add the blackberries to a medium size non-reactive saucepan. (See Note 3)
- Add the sugar and fresh lemon juice. Place the pan over a low-medium heat and bring the mixture to a boil, stirring occasionally. The blackberries will naturally release their juice.Over medium-high heat simmer for 12-15 minutes, stirring occasionally. By this time, the berries will be tender and have started to collapse.
- Remove from the heat and set the sauce aside to cool slightly before either using an immersion hand blender or blender to puree until smooth.
- Turn the sauce into a fine-mesh strainer set over a bowl. Using a spatula, push and flatten the blackberry pulp against the strainer. Scrape the seed-free pulp from the underside of the strainer into the bowl. You can use it immediately or refrigerate.
Notes
- Blackberries: for the best result, choose blackberries which are sweet and full of flavour. Look for those that are firm and have no blemishes.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
- Storage: you can make this Blackberry Sauce up to 3 days in advance; cover and refrigerate until ready to serve.
- Freezing: add to a freezer safe ziplock bag, seal, and store flat in the freezer for up to 3 months. Alternatively, freeze in an ice cube tray so you have individual serves.
- Nutrition: is calculated on the full quantity of Blackberry Sauce.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sally says
This sauce is so incredibly delicious! I could easily just eat (drink?) it on it's own but it's even better over some vanilla ice cream for dessert - yum!
Alexandra Cook says
Oh yum - with ice cream is definitely one of the best ways to enjoy it!
Thanks, Sally! Alex xo