2/3 cup sugar*
2 tsp. cornstarch
1/8 tsp. salt
1-1/4 cup crushed blackberries*
1/3 cup blackberry jelly
*When using frozen berries, reduce sugar to 1/2 cup.
VARIATIONS: You may substitute raspberries and currant jelly, or strawberries and strawberry jelly
1
Combine sugar, cornstarch, and salt in a saucepan and mix well.
2
Add blackberries and jelly.
3
Cook and stir until mixture boils, thickens, and becomes clear.
4
Strain to remove seeds.
5
Cool.
6
Drizzle sauce over vanilla ice cream.
7
Yield: 1 cup sauce.
8
Keeps well in refrigerator for several weeks in covered container.
Source:
From www.aliciasrecipes.com, which has lots more blackberry recipes!
Photo courtesy of:
www.greenblender.com
Ingredients
2/3 cup sugar*
2 tsp. cornstarch
1/8 tsp. salt
1-1/4 cup crushed blackberries*
1/3 cup blackberry jelly
*When using frozen berries, reduce sugar to 1/2 cup.
VARIATIONS: You may substitute raspberries and currant jelly, or strawberries and strawberry jelly
Directions
1
Combine sugar, cornstarch, and salt in a saucepan and mix well.
2
Add blackberries and jelly.
3
Cook and stir until mixture boils, thickens, and becomes clear.
4
Strain to remove seeds.
5
Cool.
6
Drizzle sauce over vanilla ice cream.
7
Yield: 1 cup sauce.
8
Keeps well in refrigerator for several weeks in covered container.
