Blackberry Sauce

This sauce is great on ice cream or cheesecake.

3 cups ripe blackberries, fresh picked and rinsed OR 2 cups frozen and thawed
1/4 teaspoon ground allspice
sugar, xylitol or Stevia to sweeten to taste.
1/4 cup homemade Blackberry wine, blackberry cordial or blackberry brandy (optional)

  • Reserve 1 cup fresh blackberries for garnishing.

  • To make a seedless puree: Whirl 2 cups blackberries in a processor (not a blender) to puree the berries, without breaking the seeds. Pour the puree through a strainer into a bowl. Use the back of a spoon to push the “meat” of the fruit through the strainer. Discard the seeds.

  • Add the allspice to the puree and add the cordial and stir.

  • Taste and determine if you desire to add sugar, xylitol or Stevia. Sweeten to taste.

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