This easy blackberry sauce recipe is ready in just minutes and is perfect as a cookie filling or ice cream topping, oh, the joy when the warm sauce melts a perfect lemon sorbet or drizzle the cooled blackberry coulis over small cheesecake, pour over homemade pancakes or served as an elegant accompaniment to a cheese plate.
Simple ingredients and a quick cook time make this recipe work anytime. If you like this easy blackberry sauce recipe, try my small batch homemade lemon curd ‘ easy orange curd recipe, and simple apple butter recipe!
Simple Ingredients
- Fresh Blackberries: Pick fresh ripe, and plump sweet blackberries or use a combination of berries. Sometimes using frozen berries works best, especially since they are usually picked and frozen at the height of ripeness.
- Sugar: Plain granulated sugar is used to release the juices from the berries. This is a crucial ingredient when making blackberry sauce. It not only adds sweetness but also helps to balance the tartness of the blackberries. Without sugar, the blackberry sauce would be too tart and acidic. Additionally, sugar plays a key role in the texture of the blackberry sauce. When heated, sugar melts, creating a syrupy consistency that helps the sauce to thicken.
- Lemon: You use both the lemon zest and fresh-squeezed lemon juice. Lemon juice is an important ingredient when making blackberry sauce because it adds a bright and tangy flavor that complements the sweetness of the blackberries. It also helps to balance the flavors and enhances the natural taste of the blackberries.
- Cornstarch: Cornstarch is used to thicken the blackberry sauce.
Recipe Directions
One: Rinse the blackberries and pat dry. You can cut larger berries in half.
Two: In a small saucepan combine the sugar, lemon zest and blackberries and cook on medium heat for 8-10 minutes or until the berries soften.
Three: Mix the lemon juice and water in a small measuring cup or glass. Whisk in the cornstarch to make a paste. Pour the thickener into the blackberries and stir occasionally until the mixture begin to thicken, about 4-5 minutes.
Four: Transfer sauce into a mason or jelly jar and let cool. The sauce will continue to thicken as it cools.
Recipe Notes and Variations
- For a smoother sauce, strain the blackberry mixture through a fine-mesh sieve before adding the cornstarch mixture.
- If you prefer a sweeter sauce, you can increase the sugar to 1/2 cup.
- To add extra flavor, stir in a teaspoon of vanilla extract or a dash of cinnamon.
Other Ways to Use Blackberry Sauce
- Pour over warm pancakes or french toast
- Drizzle the warm blackberry sauce over vanilla ice cream
- Use as a fruit filling in crepes
- The sauce isn’t just for dessert, it’s also wonderful served over succulent roasted pork.
- Mix the blackberry sauce in yogurt and granola.
- Amazing with a roasted chicken.
- Fabulous as a cheesecake topping.
How to store the blackberry sauce
If you have any leftovers, store them in a jelly jar with a lid. The sauce can be refrigerated for up to 3 days.
Common Questions
A ripe blackberry has a deep dull black color, not shiny. It will feel a little soft to the touch and slightly tender. If the blackberry is red or purple, it’s not ripe yet.
The amount of juice the blackberries release will vary. If the sauce is too thin, add another teaspoon of cornstarch and continue simmering. The blackberry sauce should thicken up.
Slowly add water and stir; continue adding water until the sauce has the desired consistency.
Blackberry Sauce
Ingredients
Sauce
- 1 6-ounce package fresh blackberries
- 2 tablespoons sugar
- ½ teaspoon lemon zest
- 1 tablespoon water
Thickener
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Rinse the blackberries and pat dry. You can cut larger berries in half.
- In a small saucepan combine the sugar, lemon zest and blackberries and cook on medium heat for 8-10 minutes or until the berries soften.
- Mix the lemon juice and water in a small measuring cup or glass. Whisk in the cornstarch to make a paste.
- Pour the thickener into the blackberries and stir occasionally until the mixture begin to thicken, about 4-5 minutes.
- Transfer sauce into a mason or jelly jar and let cool.The sauce will continue to thicken as it cools.
