Blackberry Sauce is a delicious berry coulis recipe that’s perfect with cheesecake, pancakes, cocktails and more.
This simple blackberry recipe is perfect to make during blackberry season and either freeze or can to enjoy fresh berries all year long!
Berry coulis recipe
This blackberry sauce recipe is a blackberry coulis (pronounced koo-LEE). Coulis are smooth fruit sauces. And this smooth berry sauce is slightly sweet from the ripe blackberries and sugar and balanced with fresh lime juice.
It’s vibrant and fresh and oh so flavorful and perfect paired with creamy desserts.
Make seedless blackberry sauce for cheesecake, ice cream, pancakes, and other sweet dishes like airy chiffon cake and berry whipped cream. You can even use this blackberry sauce in cocktails, homemade soda and as fresh berry snow cone syrup.
Or make a savory blackberry sauce for meat like lamb, duck, pork tenderloin, venison, salmon, chicken, steak and more! Add red wine, chipotle (or jalapeno or habanero peppers) and reduce the amount of sugar for a blackberry bbq sauce like version.
Ingredients
- Blackberries – fresh or frozen berries can be used for berry coulis recipes. Make raspberry coulis, strawberry coulis, blackberry coulis and more!
- Granulated sugar
- Water
- Salt
- Lime juice – or substitute fresh lemon juice
Step by step instructions
- Place blackberries, sugar, lime juice and water in a small saucepan and allow to macerate until the berries start to release their juices, 30-60 minutes. In a hurry? Simply skip the maceration and simmer a little longer if necessary.
- Then warm mixture over low heat until softened, 3-7 minutes.
- Carefully puree blackberry mixture while warm using a food processor, blender or handheld immersion blender. Or make a blackberry compote instead and leave the berries whole, skipping this step and the next.
- Then set a fine mesh strainer set over a medium bowl and strain pureed sauce to remove seeds. Stirring to speed up the process and pressing on the solids to get as much as out as possible. Discard solids.
- Add additional sugar and lime juice to taste.
- Then cool to room temperature before serving, at least 1 hour. Sauce will thicken as it cools and can be thickened more later by simmering longer to reduce or by whisking a teaspoon of cornstarch to the cooled mixture and reheating to a simmer.
- Use this seedless blackberry sauce for cheesecake, pancakes and more.
- Enjoy!
How to store
Refrigerate for up to 4 days or freeze blackberry sauce for up to 3 months. Or you can even can it! To can blackberry sauce using a water bath canning method follow directions from the National Center for Home Food Preservation.
Yield
This recipe yields roughly 3 cups of seedless berry sauce. Enough for (12) ¼ cup servings.
Ingredients
- 3 cups fresh or frozen blackberries
- ⅓ cup granulated sugar
- 2 tablespoons water
- ⅛ teaspoon salt
- 2 teaspoons fresh lime juice
Instructions
- Place blackberries, sugar, lime juice and water in a small saucepan and allow to macerate until the berries start to release their juices, 30-60 minutes.
- Then warm mixture over low heat until softened, 3-7 minutes.
- Carefully puree blackberry mixture while warm using a food processor, blender or handheld immersion blender.
- Then set a fine mesh strainer set over a medium bowl and strain pureed blackberry sauce to remove seeds. Stirring to speed up the process and pressing on the solids to get as much as out as possible. Discard solids.
- Add additional sugar and lime juice to taste.
- Then cool blackberry sauce to room temperature before serving, at least 1 hour.
Nutrition
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