Fresh Blackberry Sauce

Just a quick post today.  I picked up a pint of blackberries at the farmers market and couldn’t quite figure out what direction to take them.  I considered a cobbler but then I decided to give a sauce a try; I thickened it to a little softer than jelly I would say.  I’ve just made the sauce so far, but I picked up the stuff I needed to make some kind of cheesecake dessert so we will see where it goes from here.

Fresh Blackberry Sauce

  • 2 cups fresh blackberries
  • 1/2 cup water
  • 1 cup sugar
  • 2 Tbs cornstarch
  • 1/4 cup cold water

Combine berries, 1/2 cup water, and sugar in sauce pan.  Bring to boil over medium high heat and simmer for 5 minutes.

Remove from heat and press through metal sieve to remove seeds; some seeds may pass through so use a cheese cloth to remove them all of the seeds if desired.  Return strained berry juice to pan and bring to boil.  Mix cornstarch and cold water;  whisk into berry juice and stir until thickened.  Refrigerate until ready to use.

Enjoy ~ Kimberly

Lemon & Blackberry Jam Cookies

I was experimenting with cookies again.  I decided to try a combination with lemon and jam.  Actually it reminds me of biscotti only it I didn’t bake again after cutting. I may try as more of a traditional bar cookie next time.

Lemon & Blackberry Jam Cookies

  • 1/2 stick butter – softened
  • 1/3 cup sugar
  • 1/4 tsp lemon zest
  • 1 tsp lemon juice
  • 1 egg
  • 1 cup flour
  • 1/4 tsp baking powder
  • 2 Tbs blackberry jam ~ or your favorite flavor

Cream together butter and sugar; add lemon zest, lemon juice, and egg.  Stir in flour and baking powder.  Roll dough into about an 8 inch log.  Flatten and make an indentation in the middle.  Spread jam into indent and bake at 350 degrees for 15 – 20 minutes until edges have browned.  Allow to cook 2 minutes and cut into desired size strips (mine were about an inch); cool on wire rack before serving.

Enjoy ~ Kimberly