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With only 4 ingredients and used in a variety of ways, Blackberry Sauce is a versatile condiment to have on hand at all times. Tany, sweet, and utterly delicious.
I adore fresh berries, who doesn’t?! Blackberries tend to get shoved aside a lot of the time, but I absolutely love them; that’s why I came up with this Blackberry Sauce recipe to use with so many recipes!
From pancakes and waffles to vanilla ice cream and yogurt – this delicious sauce is the jack of all trades of recipes.
We tend to have a jar of this easy blackberry sauce in the fridge at all times. It’s become one of our go-to condiments.
Did I say this was easy?? With only 4 ingredients and ready in about 11 minutes, you just can’t go wrong.
Most of the time I will not remove the seeds, they don’t bother us, but I can see where it may be annoying for some people. So, feel free to run the blackberry mixture through a fine mesh sieve after it’s done reducing.
You can serve it slightly warm, but I like it nice and cold; it thickens as it cools, and I love the texture it brings when cold.
However you serve it, this Blackberry Sauce is sure to grace your table again and again.
Some of our other favorite sauce recipes we have on our site include: Butterscotch Sauce, The Best Sweet and Sour Sauce, and Cinnamon Buttermilk Caramel Sauce Recipe.
WHY THIS RECIPE WORKS:
- Only 4 ingredients – and much cheaper than buying a premade condiment at the grocery store.
- Simple ingredients and minimal time help this come together quickly in just minutes.
- Serve in multiple ways.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Fresh blackberries
- Water
- Lemon juice
- Granulated sugar
HOW TO MAKE BLACKBERRY SAUCE:
- Place blackberries, water, lemon juice, and sugar in a medium-sized saucepan; bring to a simmer over medium heat and cook until blackberries become soft 2-3 minutes, stirring occasionally.
- Now, gently smash the blackberries using a potato masher and cook until you get a thick, dark blackberries reduction, about 7-8 minutes.
- Once done, remove from heat, let it cool down, and pass the puree through the fine sieve over a large bowl if desired and discard solids. Refrigerate until ready to use.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FROZEN BLACKBERRIES?
Yes, normally, I will thaw the frozen berries beforehand to speed up the cooking process.
But, you can throw them in already frozen if desired; just note it will take longer for the berries to soften.
However, I still think fresh is best if you can get them.
I DON’T LIKE SEEDS. CAN I STRAIN THIS?
Absolutely, I understand how those little seeds can get annoying to eat.
After reducing, allow the sauce to cool slightly, then press the mixture through a fine mesh strainer. These are the style I love to use:
WILL THIS WORK WITH OTHER BERRIES?
Yes, the same method will work with any berry. My favorites are:
- Strawberries
- Blueberries
- Raspberries
- Cherries – pitted
WHAT TO SERVE THIS WITH?
Fresh blackberry sauce is an easy recipe and versatile condiment that can be served with various dishes. Here are some ideas:
- Pancakes and French toast: Delicious and healthy alternative to syrup. It adds a flavor burst to pancakes, waffles, and even French toast. It’s a great way to start your day!
- Ice cream and yogurt: Refreshing and flavorful topping for ice cream and yogurt. It’s a great way to cool down on a hot day and a fun way to add some fruit to your dessert.
- Baked goods: This sauce can be added to baked goods, such as pies, cobblers, and muffins, to add a fruity flavor pop. It’s a great way to make your baked goods extra special; replace some of the liquid called for in the recipe with some of this sauce. Also excellent between cake layers in layered cakes.
- Dessert Topping: Fantastic served over desserts. My favorites are pound cake, angel food cake, or sweet biscuits, as in our Easy Strawberry Shortcake Recipe.
- Meats: Use as a glaze for meats, such as chicken, pork chops (or pork tenderloin), and beef. It adds a sweet and tangy element to the meat and helps keep it moist.
- Cheese: Serve with cheese, such as brie, goat cheese, or cheddar cheese. It adds a touch of sweetness and tartness to the cheese and helps balance out the flavors. Just picture this on a charcuterie board, YUM!
ADDITIONS OR SUBSTITUTIONS
There are a few ideas for adding more flavor! Try adding:
- Extracts, add after cooking in step three. I recommend a teaspoon vanilla extract or almond extract
- A little fresh ginger, grated into the blackberry compote, is delicious and a fun twist.
Some substitutions:
- Instead of lemon juice, try adding lime juice, lemon zest, or orange juice
- Use some light brown sugar in place of the granulated sugar for a caramelized note
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 5 days.
Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.
DANA’S TIPS AND TRICKS:
- Easily double it to feed more or halve the recipe as needed.
- Use this same method for other berries.
- Use frozen berries in place of fresh in a pinch.
- This freezes well, see my tips above on how to store.
- Use a fine mesh strainer to strain out the seeds if desired.
Looking for that perfect sauce to use on savory to sweet dishes? This Blackberry Sauce is so versatile and comes together in no time.
If you like this recipe, you might also like:
If you’ve tried this BLACKBERRY SAUCE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Fresh Blackberry Sauce
Ingredients
- 7 ounces fresh blackberries
- ½ cup water
- ¼ cup granulated sugar
- 1 tablespoon lemon juice fresh squeezed
Instructions
- Place blackberries, water, lemon juice, and sugar in a medium-sized saucepan; bring to a simmer over medium heat and cook until blackberries become soft 2-3 minutes, stirring occasionally.
- Now, gently smash the blackberries using a potato masher and cook until you get a thick, dark blackberries reduction, about 7-8 minutes. Stir often.
- Once done, remove from heat, let it cool down, and pass the puree through the fine sieve over a large bowl if desired and discard solids. Refrigerate until ready to use.
Notes
- Easily double it to feed more or halve the recipe as needed.
- Use this same method for other berries.
- Use frozen berries in place of fresh in a pinch.
- This freezes well, see my tips above on how to store.
- Use a fine mesh strainer to strain out the seeds if desired.
Nutrition
Love This Recipe?
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