Monday, October 5, 2009
Blackberry Sauce (edit)
This is a little less than 1/2 of what the recipe yeilded. And it's so good on EVERYTHING. chicken, crepes(I have a pretty good recipe for those too), waffels, fish, ice cream....you name it. The only thing, is that after it cools, it's not much of a sauce anymore. so we've taken to mixing it with butter, cream cheese, milk, or water. Whichever works best with what you're cooking.
I only had this one little wire strainer that would work for getting the seeds out, it took a while.
This is the recipe cooking down. looks like seedy sludge. In the end it was well worth it.
2/3 c. butter, melted
1 1/2 tbsp. cornstarch
1 1/4 c. sugar
Dash of salt
1/4 c. orange juice
2 c. fresh or frozen blackberries
Combine butter and cornstarch in saucepan. Add sugar, salt, orange juice and blackberries. Cook over low heat, stirring constantly until thick. Be sure to remove stems and strain for seeds before servings. Makes 3 cups.