Easy Homemade Blackberry Sauce
Easy Homemade Blackberry Sauce is the perfect fresh and fruity addition to jazz up your favorite breakfast classics and tasty desserts.
Sweet, fresh and fruity Easy Homemade Blackberry Sauce is the perfect addition to your favorite recipes! Four simple ingredients come together in just 5 minutes to create this phenomenal sauce that you’ll want to scoop over everything you eat!
SKIP THE PANCAKE HOUSE
Easy Homemade Blackberry Sauce goes with a ton of different recipes, but it has a special place in my heart when scooped over a stack of fluffy pancakes! This sauce rivals every single fruit compote I’ve tasted from the trendiest breakfast spots I’ve been to.
If you love this fruit sauce then you’ve got to try Easy Raspberry Sauce or Brown Sugar Cranberry Sauce.
OTHER RECIPES TO SERVE WITH HOMEMADE BLACKBERRY SAUCE
- Lemon Ricotta Pancakes – These sweet, tangy, and fluffy pancakes are perfected with a drizzle of this fresh and fruity sauce.
- Perfect Waffles From Scratch – If you’re in a waffle mood, this recipe is my go-to.
- Lemon Blueberry Pound Cake – You can’t go wrong adding a little blackberry sauce to a slice of this amazing pound cake.
INGREDIENTS
Blackberries: You can use fresh or frozen blackberries. If using fresh berries, look for plump ripe berries with a black hue.
Dry Ingredients: You’ll need granulated sugar and corn starch for this blackberry sauce.
Lemon Juice: You will also need one tablespoon of fresh lemon juice.
HOW TO MAKE HOMEMADE BLACKBERRY SAUCE
STEP ONE: Start by combining 4 cups of blackberries and 1 cup of granulated sugar in a medium-sized saucepan over medium heat. Continue to stir for 2-3 minutes as the berries and sugar heat up and melt together.
STEP TWO: In a separate small bowl, combine the lemon juice and corn starch. Next, stir the lemon juice mixture into the blackberry mixture.
STEP THREE: Bring this Easy Homemade Blackberry Sauce to a boil and allow it to cook for another 2 minutes as the sauce thickens. Once finished, allow the sauce to cool and place it into an airtight container.
TIPS FOR SUCCESS
- If you don’t want seeds in your blackberry sauce, run the cooked sauce through a fine mesh sieve into the jar. Be sure to press the berries to release all the juices. This will also take out the berry pieces in the sauce (which I love), but make it how you like it.
- This easy blackberry sauce can be served warm or chilled.
- I personally prefer to use fresh blackberries when I make this homemade sauce, but frozen works just fine when blackberries aren’t in season.
HOW LONG DOES HOMEMADE BLACKBERRY SAUCE LAST FOR?
Store any leftover blackberry sauce in an airtight container and keep it in the fridge for up to a week. You can also freeze this tasty sauce and store it for up 6 months. When you’re ready to use it, let it defrost in the fridge over night. Once defrosted, you can serve it hot or cold depending on the dish you’re dressing up.
WHAT CAN I PUT EASY BLACKBERRY SAUCE ON?
This sauce is the perfect way to dress up breakfast or dessert! Not only does it go amazingly well with pancakes and waffles, you can also mix it into your yogurt or oatmeal. For dessert, scoop some right over the top of a slice of cheesecake or a scoop of French Vanilla ice cream! I’ve even used this sauce as a filling between cake layers!
OTHER SWEET AND FRUITY TREATS
- Blackberries and Cream Stuffed French Toast
- Strawberry Lemonade Cheesecake Cookies
- Strawberry Cheesecake Lasagna
- Berry Shortcake Cookies
- Blueberry Oatmeal Bars
- Easy Berry Skillet Cake
*This post was originally posted on 07/29/2014.
Easy Homemade Blackberry Sauce
Ingredients
- 4 cups blackberries fresh or frozen
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water ONLY need if using fresh berries
Instructions
- Combine the blackberries and sugar in a medium saucepan over medium heat.
- Stir frequently until the sugar mixes with blackberry juice and melts, about 2-3 minutes.
- In a small bowl combine lemon juice and cornstarch. Pour the slurry into the saucepan with the blackberries.
- Bring the sauce to a boil and allow it to cook for another 2 minutes as the sauce has thickened
- Transfer to an air-tight container and store in the fridge.
Making this sauce with frozen berries that I have a massive amount of. I’m planning on using it with whipping cream and graham crackers for a blackberry icebox cake. Thanks for a great basic recipe!
I was wondering if I could use this recipe to can my blackberry sauce?
I love this recipe. Is it possible to can it?
We put 2 blackberry plants o try along the fence to on. Last year. This year I have harvested about 20 cups worth of berries. Needless to say quite a bit more than fresh berries for my cereal!
I have found the seeds to be too big and hard, they get stuck in my teeth. I remember my grandmother using a thing that was like a sieve with a thing on top to kind of mash stuff. I also found it in a box of my moms stuff and she has moved in with us.
This is a FOOD MILL. it purées the fruit in this case to just thick juice and leaves the seeds out. Your recipe will be a feat sauce for …ice cream!
Used the food mill to take seeds out of tomatoes for a wonderful tomato soup. Vegetable gardening is new to us and we have more produce than we ever dreamed of. Make retirement fun!
Oh my! I just made this to go on a cheesecake, but I’m not sure it will last till it cools off. This is the best berry sauce I’ve ever tasted! I would give it 10 stars. Thank you so much for such an easy recipe. Who needs to can jam now, this whips out in minutes. Kudos to you!
I made this with some fresh BlackBerries from Conagee and Penn farm in Jacksonville Florida. I added a little bit less sugar and instead I added some Ryan and juice from an orange. It came out delicious. My daughter ate it on a freshly baked Slice of Seminola bread. Delicious.
Yum!! Thanks so much for sharing.
What is the shelf life for this sauce?
I’d say easily 3-5 days in the fridge. We haven’t really tested it beyond that…it always gets eaten. 🙂
Could I use arrowroot starch instead of the cornstarch?
What’s the shelf life if I make a lot?
This looks amazing and I have so much blackberries from just outside – gotta love the country life.
Could I use arrowroot starch instead of cornstarch?
It the recipe ok for canning? I wanna make a lot and if I it is, would I do the canning part just like with jam?
Thanks,
Avi
This was fantastic! Adding this to my recipe box – it’s a keeper!
I made this tonight (I only had a cup of blackberries, so I quartered the recipe) to put on cheese blintzes. It was fantastic! Thanks for the recipe.