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Category: Sauces and Condiments

Blackberry sauce

Blackberry sauce
Kirk McKoy / Los Angeles Times

The days before Thanksgiving are calibrated by shopping lists and baking times, a checklist universe clicking down to a shared meal of thanks and camaraderie. And if your universe is populated with children, that checklist becomes even more important -- ... Read more

Total time: 10 minutes, plus 30 minutes macerating time for the berries | Makes about 2 cups
Note: Frozen berries are not only less-expensive than fresh berries, but when thawed they can be pressed more easily through a strainer than can fresh. You can substitute other berries in this recipe, such as raspberries, strawberries or blueberries. The sauce can be prepared up to 5 days in advance and refrigerated, tightly wrapped, in a non-reactive container.
  • 4 cups frozen blackberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Step 1Place the frozen berries and sugar in a medium saucepan on the stove top (the heat from the pilot should be enough to warm the berries) and let them thaw and macerate for at least 30 minutes, maybe more.

Step 2When the berries are completely thawed, press the berries through a strainer into a bowl, saving the puree and juice to make the sauce (discard the seeds and solids).

Step 3Stir in the lemon juice, cover and refrigerate until needed. The sauce will keep refrigerated for 1 week.

Each one-fourth cup serving:
73 calories; 1 gram protein; 18 grams carbohydrates; 4 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.
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