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Blackberry Currant Sauce

August 7, 2009

Blackberry Sauce

I have never been much of a fruit person, but I’ve been seduced by the beautiful berries at the Farmers’ Market. I cannot resist the piles of berries and peaches and plums, and the best part is that it is easy to turn berries into dessert. And because it’s fruit, I can convince myself that dessert is now healthy.

This sauce requires all of three ingredients, takes about ten minutes, and makes vanilla ice cream my new favorite flavor. And I usually shun vanilla ice cream as dull, so that’s saying something. It was also quite spectacular stirred into some plain yogurt, and also, eaten out of the dish with a spoon.

Blackberries

Blackberry Currant Sauce
Adapted from Gourmet

  • 1/4 c. creme de cassis
  • 1/8 c. sugar
  • about 2 c. blackberries, rinsed

Combine the creme de cassis and sugar, and cook over medium-low heat until the sugar dissolves. The original recipe said that if the alcohol ignites, you should simply cover the pot with a lid and the lack of oxygen will cause the fire to go out. I am awfully glad it didn’t ignite.

Once the sugar is dissolved, pour the liquid over the blackberries in a bowl. Stir well and put in the refrigerator for at least 10 minutes. I found the longer it sat, the better it became. Three days after I made it it was pretty freaking spectacular.

Blackberry Sauce and Ice Cream

Things like this are single-handedly changing my opinions about fruit.

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3 Comments leave one →
  1. Mom permalink
    August 8, 2009 12:50 pm

    You should plant a few berry bushes. Great to pick from for a yummy breakfast or dessert (or just stand beside bush, pluck and eat) and they’re relatively easy to care for I think.

  2. August 16, 2009 12:45 pm

    Oh, to be in the Northwest in the summer! Best berries in the world! And don’t worry, WW will get plenty cold two weeks into September, and stay that way through March, at least. :)

Trackbacks

  1. Blackberry Vanilla Syrup « The Kitchen Illiterate

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