This recipe on making blackberry sauce is a very easy way to use blackberries. I a couple years ago I planted several canes of blackberries along my fence, and they have been my biggest agricultural success. I later used this sauce as a base for some very good blackberry wine…
It does not matter if you use this recipe to make wine, or dump this over pancakes or ice cream this is a tasty way to use blackberries. And if you plant them, you will end up with a lot of them because they turn difficult to control and spread everywhere…
- 2 tablespoons corn starch
- 2 Tablespoons water
- Cover berries with sugar
- Cook berries in a nonreactive pot on medium high heat until sugar melts
- Mix cornstarch with water and mix into a slurry. This is a thickening agent.
- Take pot off heat and mix in corn starch mixture
- Put back on heat and cook until they reach the consistency you desire
- Bottle and if storing for long term process in a water bath canner.
I like blackberries, but I really hate the seeds, which leads to the beauty of this blackberry sauce recipe. If you use a strainer you can get the sauce without the seeds. And until someone is able to crack how to get seedless blackberries (which is harder than you’d think) this will have to do.