Blackberry Sauce
Prep time
Cook time
Total time
Oh the beautiful blackberry! This sauce has spectacular blackberry flavor with just the perfect sweetness from the berries and sugar along with a touch of tartness from the lemon.

I use unsweetened frozen blackberries for this recipe as their flavor is consistently good; the berries are picked at their peak and then quickly frozen to ensure high quality fruit.

Use this blackberry dessert sauce with vanilla ice cream or yogurt, or use as a cheesecake topping.
Recipe type: Dessert Sauce | Blackberry
Serves: about 1⅓ Cups
Blackberry Sauce:
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons freshly squeezed orange juice
  • 1 16-ounce bag frozen unsweetened blackberries (about 3 cups)
Blackberry Sauce:
  1. In a medium-size heavy-bottomed pan, stir together the sugar and cornstarch. Add the lemon zest, lemon juice, and orange juice and stir with a rubber spatula or wooden spoon until well combined. Stir in the frozen blackberries.
  2. Bring the mixture to a boil over medium-high heat, stirring with the rubber spatula or wooden spoon. Reduce heat to a simmer and cook for an additional 2 minutes, stirring occasionally. Remove from the heat.
  3. Pour hot blackberry mixture through a fine-mesh sieve into a bowl to strain out the seeds, forcing as much juice and pulp as possible through the sieve. Discard the seeds.
  4. Let sauce cool to room temperature. When cooled use sauce as desired, or place in a covered bowl and refrigerate.
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan Method: Stovetop Yield: about 1⅓ Cups Storage: Cover and Refrigerate
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