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Sauced: Strawberry-Blackberry Sauce
Sometimes a recipe just hits at the exact right time. It was a hot day and I was exhausted, but still determined to make a sauce recipe that night, even if the thought of spending a long time in the kitchen seemed torturous.
I started perusing Photograzing, where this strawberry-blackberry sauce over a couple scoops of ice cream by The Cooking Bride came up—it was just what I needed.
Filled with berry freshness, the sauce takes full advantage of the seasonally excellent fruit. It's bright and sweet with just a hint of tartness, and takes no more than 15 minutes to throw together. When I was eating it, nothing seemed like a better complement to vanilla ice cream but later, once I had crashed, I dreamed of the waffles and pound cakes it could also adorn.
Adapted from The Cooking Bride.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Sauced: Strawberry-Blackberry Sauce
About This Recipe
| Yield: | Makes about 2 cups |
| Active time: | 15 minutes |
| Total time: | 15 minutes |
Ingredients
- 2 cups whole fresh blackberries
- 2 cups trimmed and halved fresh strawberries
- 1 cup granulated sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla
Procedures
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1
Place blackberries and strawberries in jar of a blender and puree until smooth. Place a fine mesh strainer on top of a small sauce pan and strainer berry mixture into pan.
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2
Add sugar, lemon juice, and salt to pan with berry juice and whisk together over high heat. Bring to a boil, reduce heat, and simmer until mixture thickens slightly, about 5 minutes.
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3
Remove from heat and stir in butter and vanilla. Let sauce sit until it reaches room temperature then serve or place in an airtight container and store in the refrigerator.
