As promised, the blackberry sauce has arrived!
It’s funny how my brain works these days: I’m in constant use-anything-and-everything-we-have-on-hand mode. Perhaps it’s the cost of diapers? Or baby wipes? Or seeing the RIDICULOUS hospital bill (I will never go into things like finance or politics on the blog, but OMG. That’s all I have to say about that bill). Or, since I made this sauce pre-Weston, it’s possible that I was just in the height of nesting mode.
Either way, I had a bag of blackberries in the freezer, a cheesecake that needed some extra love and color, and an appetite that only a 9-months pregnant woman can boast about. The weird part about this to me is that I actually had blackberries in the freezer. Funny because I actually don’t like them at all – the flavor’s awesome, but the seeds drive me nuts! Same with raspberries…but again, I had them. And I used them.
This sauce would be great strained if you don’t like the seeds and perfect on oatmeal, ice cream, or yogurt. Obviously we know cheesecake is in the mix too! And the best part is that it takes almost zero time to bring together with minimal ingredients. That can all be found in your kitchen. Winning!
- 1 bag frozen blackberries (I believe mine was a 12-oz bag)
- 1/3 cup sugar
- 2 Tbsp cornstarch
- 3 Tbsp fruit juice OR water (I used lime juice – it’s what I had on hand)
Pour the frozen berries (or fresh if you have them) into a small saucepan and cover with sugar, then stir to coat the berries with sugar (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving!