When we were camping last month, we took a hike to go pick blackberries. Unfortunately we were a couple weeks too early and there weren't many ripe blackberries on the bushes. We were able to find a few though and they were delicious!
Our adventure left me craving fresh blackberries so when I saw some at the store I knew I had to stock up. I bought a few too many containers, so I had to make something, quick! I'm trying to limit the amount of baked goods in the house right now, otherwise I would have made this Blackberry Peach Cobbler. Instead I opted to make a simple blackberry sauce.
The possiblities with this sauce are endless. It's a delicious ice-cream topping! I've also enjoyed it as a jam on a biscuit, fresh from the oven. It's great on toast, too, and as a topping for waffles and pancakes. Oh, and what about spreading it between layers of a cake? Mmmm....
Blackberry Sauce
4 cups blackberries
1 Tablespoon lemon juice
1/4 cup sugar
1. Combine blackberries, lemon juice, and sugar in a small saucepan.
2. Mash berries with a potato masher to desired consistency.
3. Heat over medium heat until the sauce bubbles and thickens. I let mine get pretty thick, so it would spread like jam. The sauce will also thicken a bit as it cools.
Store in a glass jar in the fridge. Will keep for up to a month.
