Blackberry Sauce Recipes

Steps:

• Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
• Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
• Taste for sweetness and adjust, if necessary.

Steps:

• Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

Steps:

• Put all ingredients in a blender and pulse until the berries are fully pureed.
• Pour into a a small sauce pan.
• Bring to a simmer then turn down the heat to low.
• Cook On low until the sauce is reduced by 1/3 be sure to stir occasionally.
• Serve with anything barbecued.

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

Steps:

• Blend all ingredients in a food processor till smooth. Heat in saucepan till slightly thickened. Mop on chicken or salmon during last few minutes of grilling. Pass extra sauce for dipping.

Steps:

• Simmer the blackberries in a saucepan with the port, sugar and lemon juice until the fruit is tender (about 10 minutes).
• Break up the fruit with a potato masher.
• Pass blackberry mash through a fine mesh nylon sieve.

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Steps:

• In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
• In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

Steps:

• For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
• Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
• Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
• For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
• Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
• Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
• Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.

Steps:

• Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
• Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Steps:

• In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Steps:

• Sauté the chopped shallots and garlic in hot olive oil until translucent.
• Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
• Reduce to half, then add the add remaining ingredients.
• Grill the lamb chops for about 4 minutes each side for medium.
• Serve with sauce.

Steps:

• In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Steps:

• Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

Steps:

• In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.

Steps:

• In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped.
• Cool sauce.
• Sauce may be made 2 days ahead and chilled, covered.
• Makes 2 cups.

Steps:

• Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.
• Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.
• Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

Steps:

• Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute. Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1 tablespoon lemon juice and lemon peel. Cool slightly. Serve warm or at room temperature. DO AHEAD: Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving.

Steps:

• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
• Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.