This sauce works great with fresh berries as well as frozen. We get gallons of blackberries off our bushes each year. We use a bunch during the summer and freeze the rest for sweet treats during the year. I used some frozen berries to make the sauce for Donna's cheesecake and fresh berries when I made it for the blackberry shortcake cake.
Easy Blackberry Sauce
3 cup blackberries (fresh or frozen work)
2 T lemon juice
1/2 cup sugar
1 1/2 T corn starch (give or take depending on how thick you want it)
2 T water
- In a saucepan, heat the berries, lemon juice and sugar over medium-low heat, stirring occasionally, until it starts to bubble.
- Stir together corn starch and water. Pour slurry into berries and stir until it comes back to a bubble. Remove from heat and let cool.