Blackberry Sauce for Cheesecake
This seedless blackberry sauce is perfect as a cheesecake topping. Makes about ⅔ cup.
Servings: 4
Calories (Estimated): 79kcal
Equipment:
- measuring cups and spoons
- citrus juicer
- small non-reactive pan
- wooden spoon
- sieve
Ingredients:
- 2 cups fresh or frozen blackberries (10 ounces)
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon corn starch
- ¼ teaspoon ground cardamom*
Instructions:
- Add blackberries, sugar and lemon juice to a non-reactive pan. Cook uncovered, stirring occasionally, until the fruit begins to soften (about 8 minutes).2 cups fresh or frozen blackberries (10 ounces), ¼ cup granulated sugar, 1 teaspoon lemon juice
- Add corn starch and cardamom and continue to cook until the fruit is broken down (about 3 minutes longer).¼ teaspoon corn starch, ¼ teaspoon ground cardamom*
- Press the sauce through a sieve with a wooden spoon.
- Serve the sauce warm, at room temperature or cold.
- Store in an airtight container in the fridge.
Recipe notes:
*If you don't like cardamom, you can leave it out. The sauce will still taste delicious.
