Email to Stella      

Dessert: Blackberry Sauce

Source of Recipe

Sunset Magazine


Recipe Introduction

If fresh berries aren't available, use thawed frozen unsweetened ones. If making sauce up to 2 days ahead, cover and chill. Use 5 cups for blackberry ice cream, preceding, and save the remainder to use as sauce for sundaes, also preceding. In a 1- to 11/2-quart pan over high heat, bring 12/3 cups sugar and 1 cup water to a rolling boil; stir until sugar is dissolved. Let cool about 10 minutes.

Rinse and drain 21/2 quarts blackberries. Purée berries in a blender or food processor, then rub through a fine strainer into a bowl; discard seeds. Mix berry purée and sugar syrup. Taste and add more sugar if desired.

YIELD: 6 Cups

Per cup: 254 cal., 3.2% (8.1 cal.) from fat; 1.7 g protein; 0.9 g fat (0 g sat.); 64 g carbo (11 g fiber); 0.3 mg sodium; 0 mg chol.