Easy Blackberry Sauce

Small white dish of Blackberry Sauce, with a white spoon dipping into it.

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.

Course Sauces

Cuisine International

Prep Time 5

Cook Time 15

Cooling Time 10

Total Time 30

Servings x 300 ml (10 oz) jar

Calories 526kcal

Author Alexandra Cook - It's Not Complicated Recipes

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