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Blackberry Sauce for Ice Cream

 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.