When I think of blackberries, believe it or not, I think of fruit. Not smart phones. And I love the not-too-sweet flavor and juicy, seedy texture of a blackberry. This sauce makes the perfect compliment to a cake (I served it with store bought angel food cake. Please forgive me.) It would also be delicious atop pancakes or waffles. Or, you know, on top of your spoon all by itself.
Blackberry Sauce
1 pint blackberries
1 T. sugar
2 T. fruit juice (I used cherry, but whatever you have on hand will work).
Combine ingredients in a small saucepan and turn on medium-high until boiling. Bring heat down to medium-low, and stir occasionally to prevent sticking. If berries cook down too much, you may add a tablespoon of water and wisk it in to restore moisture. Also, you may want to add a bit more sugar, depending on how sweet your berries were, but we like ours a little tart.
Enjoy.
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