One of my favorite fruits harvested in the summer is raspberries and blackberries. A good hearty outcropping of these fruits during July makes for great time out snacks when tending to the garden or yard. Those berries that remain uneaten at the source are eventually picked and find their way to the freezer for later use. Aside from being used as a pastry filler and coffee cake ingredient, I like to occasionally prepare a blackberry sauce as an accompaniment to palacinka (crepes), pancakes, cheesecake topper, or simply drizzle over a scoop of vanilla ice cream. Frozen berries work just as well as fresh when it comes to making a sauce, and some cooks will give the sauce a slight kick with the hint of Chambord or private label berry liqueur. I usually leave those additions out as I am preparing desserts that include my children. The recipe is so easy to follow and will keep for a day or two so there is no need to prepare too much. Left over sauce can be used as syrup for pancakes or a base for a salad dressing.
2 cups frozen blackberries, thawed; retain juice and set aside in small bowl.
¾ cup sugar
½ cup water
1 tablespoon corn starch
1. Pour thawed berries into pot
2. Add water and sugar and bring to a boil.
3. In a small bowl, mix corn starch and reserved berry juice together.
4. Reduce heat to simmer and add corn starch/berry mixture, whisk and continue simmering for a few minutes until sauce thickens.
5. Remove from heat and run blackberry sauce through strainer (removing seeds and pulp). Allow to cool before serving over dessert.
6. Store sauce in refrigerator for later use.