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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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It's getting to the end of the English Blackberry season, but this recipe uses frozen so can be enjoyed any time of the year. This blackberry sauce recipe comes from Preserved by Nick Sandler and Johnny Acton. Serve this with peaches and sponge fingers, or over ice-cream (or indeed as a base for home-made blackberry ice-cream) for a speedy dessert. Ingredients:
300 g frozen blackberries |
50 ml port wine |
125 g sugar |
1/2 lemon, juice of |
Directions:
1. Simmer the blackberries in a saucepan with the port, sugar and lemon juice until the fruit is tender (about 10 minutes).
2. Break up the fruit with a potato masher.
3. Pass blackberry mash through a fine mesh nylon sieve.
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