Boozy Blackberry Sauce

"It's getting to the end of the English Blackberry season, but this recipe uses frozen so can be enjoyed any time of the year. This blackberry sauce recipe comes from "Preserved" by Nick Sandler and Johnny Acton. Serve this with peaches and sponge fingers, or over ice-cream (or indeed as a base for home-made blackberry ice-cream) for a speedy dessert. Posted for Zaar World Tour 2005."
 
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photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
Ready In:
15mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Delicious, and I even forgot to put in the lemon juice. I did use a really good port for this and am going out to pick more blackberries to make another batch!
     
  2. SO quick to make and SO delicious. And this is a recipe that can be easily adapted to be made with other berries. Since I don’t drink port, I simply made this with red wine (Merlot), and served it over icecream. Thank you for another great recipe!
     
  3. Yummy and different. Did not have port so I used some leftover red and added some extra sugar. This went great on (cooled) top of vanilla ice cream. Next I will try it reduced to a thicker syrup and drizzled over some salad greens. Thanks for an interesting recipe.
     
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RECIPE SUBMITTED BY

I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London. I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too! I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food! I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them! <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly. As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too. If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
 
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