Blackberry Sauce

The possibilities are endless with what you can do with blackberry sauce. Fill crepes, dollop over pancakes and waffles, drizzle over ice cream, have with slices of vanilla cheesecake, stir into thick greek yogurt, spoon over chewy meringues and cream.....you could even add this to savory dishes too, I can imagine this working well in a sauce with steak or as a sticky glaze for chicken or pork.  

I made this as I kept noticing patch after patch of perfectly ripe blackberries near me and decided I had to take advantage of all this lovely free food. 

This is the easiest sauce to make and also thickens to more of a compote the next day. Yum.

Blackberry Sauce

Recipe adapted from The Floating Kitchen 

Ingredients: 

3 cups/340g/12oz fresh blackberries, washed
1/3 cup/75g/3oz sugar
3 tbsp freshly squeezed lemon juice
3 tsp corn starch/cornflour
Zest of half a lemon 

1. In a small bowl, combine the corn starch/flour and the lemon juice. Set aside. 

2. In a sauce pan, cook the blackberries and sugar over a high heat for about four to five minutes, until the blackberries are broken down and have released their juices.

3. Stir in the corn flour/corn starch mixture and boil for just 1-2 minutes, until thickened. Remove from the heat and stir in the lemon zest. If you want a smoother sauce feel free to mash it a bit with a fork, or you could even use a hand blender if you really wanted. 

4. Allow to cool and transfer the sauce to a sealable container and refrigerate. The sauce will keep in the fridge for 7-10 days.