Turn fresh or frozen blackberry into a delicious sauce to top cakes, ice cream, cheesecake and more! This sauce has a great balance of sweet and tart and comes together easily with very few ingredients.
This easy to make blackberry sauce has that great balance of sweet and tart. There is a hint of lemon, plenty of berries.
It cooks up quickly with very little effort and is perfect drizzled over so many things. It is great for making blackberry shortcake as well!
This sauce works great with fresh berries as well as frozen. We get gallons of blackberries off our bushes each year.
We use a bunch during the summer and freeze the rest for sweet treats during the year. I used some frozen berries to make the sauce for Donna’s cheesecake and fresh berries when I made it for the blackberry shortcake cake.
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It is also be great over some vanilla ice cream or some pancakes.
Can I make this blackberry sauce with other berries?
Yes. Mixed berry sauce is delicious too. You can also try it with blueberries, strawberries, raspberries and more.
I hope you make a batch soon. I am sure you will come up with so many tasty ways to use it!
Easy Blackberry Sauce
Ingredients
- 3 cups blackberries
- 2 Tablespoons lemon juice
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Instructions
- Place 3 cups blackberries, 2 Tablespoons lemon juice and ½ cup granulated sugar in a large saucepan.
- Cook over medium heat, stirring frequently until it comes to a boil.
- Continue to boil and stir for 10 minutes.
- If you desire a thicker sauce, make a slurry of the 1 Tablespoon cornstarch and 2 Tablespoons water and add to boiling berries. Cook until thickened.
- Remove from heat and cool. Store in the refrigerator until ready to use.
Notes
Video
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Can this recipe be frozen for late4r use
You can. The consistency may be a bit different when you thaw it. If it is, just warm it back up in a saucepan and it should be good as new.
Good sauce, easy directions!
I am so happy that you liked it!
So easy! I added a capful of vanilla right at the end of cooking, that balanced out the tartness of the lemon and some of our berries, without getting too sweet. I’ll make a bigger batch next time and try canning them. Thanks!
Vanilla sounds like a great addition!
Absolutely delicious! Do you know how long this recipe can keep in the freezer?
I’m glad you like it! It will be good in the freezer for several months.
I was cleaning and freezing my blackberries and used this sauce recipe for the not so perfect ones. It was both easy and delicious. I thickened it and put it in canning jar in the fridge. We will enjoy it over pancakes and ice cream. Thank you for sharing.
Such a great use for the B quality berries! I am so glad you liked it.
I make a similar treet with blueberries to serve over lemon pound cake.
I make a blueberry version sometimes too! It is so good with lemon treats, or on pancakes!
A question. How long can it keep in the fridge?
A week or two. Any longer than that, and I would stick it in the freezer. It will be a little thinner when defrosted, but it will still taste good.
Can this sauce be frozen?
You can freeze it. However, if you used the cornstarch to thicken it, the defrosted sauce will be thinner than it was when you put it in the freezer.