This delicious cardamom blackberry sauce for waffles is easily made with frozen blackberries in just a few minutes. It’s great with whipped cream not only on waffles but also drizzled over cheesecake.
If you like spiced jams and sauces, be sure to also check out this curried pineapple mango jam.
What inspired me to make this sauce was my ginger cardamom raspberry jam recipe that I have used in these raspberry Linzer cookies. Spiced jams are delicious and very versatile and the same goes for sauces. You can use this spiced blackberry sauce on sweet breakfasts like waffles or on desserts!
How much sauce does this recipe make?
This recipe makes about 1 cup of sauce.
How to make it (overview with photos):
- Heat frozen blackberries, sugar and lemon juice in a non-reactive pan.
- Add corn starch and cardamom and cook until the fruit is soft.
Can I use fresh blackberries?
Yes, you can use fresh blackberries instead of frozen ones. Use the same amount.
How to store it:
Store the sauce in an airtight container in the fridge.
How to serve it:
This sauce is fantastic with whipped cream on waffles and also on pancakes. It also works well with cheesecake and cheesecake cupcakes.
I recommend to serve the sauce warm. If you had it stored, you can warm it up for a few minutes on the stovetop.
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More delicious breakfast ideas:
Full Printable Recipe
Cardamom Blackberry Sauce for Waffles
- 2 cups frozen blackberries* (10 ounces)
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon corn starch
- ¼ teaspoon ground cardamom
- Add blackberries, sugar and lemon juice to a non-reactive pan. Cook uncovered, stirring occasionally, until the fruit is thawed and beginning to break down (about 8 minutes).
- Add corn starch and cardamom and continue to cook until the fruit is broken down (about 3 minutes longer).
- I recommend serving the sauce warm.