Blackberry Liqueur Sauce

The blackberries are heavenly this year, yes I get mine from David at my favorite produce stand just down the road.

I first made this last year and ended up making several batches throughout the year with some of the blackberries I had frozen. This is the perfect dessert topping for a simple tart, plain cheesecake or simply over vanilla ice cream.

Blackberry Liqueur Sauce
Yield: about 3 half-pints
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4 cups blackberries
1/2 cup Chambord
3/4 cup sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
1 pouch liquid pectin

Wash berries; drain. Combine blackberries, Chambord and sugar in a saucepan; let stand 2 hours, stirring occasionally. Add lemon zest and lemon juice. Bring to a boil. Stir in liquid pectin. Return mixture to a rolling boil. Boil hard. Stir in liquid pectin. Return mixture to rolling boil. Boil hard 1 minute, stirring constantly. Remove from hear. Skim foam if necessary. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Processing 10 minutes in a boiling-water canner.

Cook's Note: To make a thicker sauce:
1 8-ounce jar Blackberry Liqueur Sauce
1 1/2 teaspoons cornstarch

Put Blackberry Liqueur Sauce in a heavy saucepan. Add cornstarch, stirring to dissolve. Cook over medium heat until sauce thickens and has a glossy appearance. Remove from heat. Cool.

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