Blackberry sauce

Time 10 minutes
Yields Makes about 2 cups
Blackberry sauce
(Kirk McKoy / Los Angeles Times)

Place the frozen berries and sugar in a medium saucepan on the stove top (the heat from the pilot should be enough to warm the berries) and let them thaw and macerate for at least 30 minutes, maybe more.


When the berries are completely thawed, press the berries through a strainer into a bowl, saving the puree and juice to make the sauce (discard the seeds and solids).


Stir in the lemon juice, cover and refrigerate until needed. The sauce will keep refrigerated for 1 week.

Frozen berries are not only less-expensive than fresh berries, but when thawed they can be pressed more easily through a strainer than can fresh. You can substitute other berries in this recipe, such as raspberries, strawberries or blueberries. The sauce can be prepared up to 5 days in advance and refrigerated, tightly wrapped, in a non-reactive container.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.