Easy Blackberry Sauce
This easy homemade blackberry sauce is made with fresh blackberries, sugar, and lemon juice. It is fruity, vibrant, and perfect as a blackberry topping for cheesecake, cake, pancakes, waffles, yogurt, or ice cream. - yields 450 ml.
Ingredients
- 500 g about 3 1/2 cups fresh blackberries
- 80 g 1/3 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
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Rinse the blackberries and remove any stems. If the berries are very large, cut them into smaller pieces.
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Add the blackberries, sugar, and lemon juice to a medium non-reactive saucepan. Add a pinch of salt.
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Place the pan over low to medium heat and cook, stirring occasionally, until the blackberries begin to release their juices.
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Bring the mixture to a gentle boil, then simmer over medium-high heat for 12–15 minutes, stirring occasionally, until the berries are soft and have started to collapse.
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Remove the pan from the heat and let the sauce cool slightly.
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Puree the sauce with an immersion blender or in a regular blender until smooth.
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For a smooth, seedless blackberry sauce, pour the mixture through a fine-mesh sieve set over a bowl. Use a spatula or spoon to press the blackberry pulp through the sieve. Scrape the smooth sauce from the underside of the sieve into the bowl.
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Serve warm or chilled, or transfer to an airtight container and refrigerate until ready to use.
Recipe Notes
Use ripe, sweet, flavorful fresh blackberries for the best result.
A non-reactive saucepan is best for this recipe. Stainless steel, enamel, ceramic, or glass are good options. Avoid aluminum, copper, or iron, as acidic ingredients like lemon juice can react with these metals and affect the flavor or color of the sauce.
If your blackberries are very tart, you can add a little extra sugar. If they are very sweet, add an extra squeeze of lemon juice to brighten the flavor.
For a thicker sauce, simmer for a few extra minutes. The sauce will also thicken slightly as it cools.
If you do not mind the seeds, you can skip the straining step. For a smooth blackberry topping for cheesecake, cake, or ice cream, straining is recommended.
Store in an airtight container in the refrigerator for up to 3 days.
To freeze, transfer the cooled sauce to a freezer-safe container or freezer bag and freeze for up to 3 months. You can also freeze it in an ice cube tray for individual portions.
This blackberry sauce is delicious over pancakes, waffles, cheesecake, pound cake, angel food cake, yogurt, panna cotta, French toast, rice pudding, or vanilla ice cream.