If you’re looking to add a burst of fruity goodness to your favourite desserts, this blackberry sauce is your new best friend. With its vibrant colour and luscious texture, it’s the perfect finishing touch to elevate anything from cheesecakes and pancakes to pork and chicken!
I’ve learned a lot about what I want in a future forever home by moving from Toronto to Vancouver Island back in 2020. Well, for one – that I definitely don’t want it to be in Toronto… LOL. Infact, I want it to be as far away from any signs of neighbours or other humans as possible. I love the roaming deer, or the chirping birds, or the bunnies running all over the front and back yards.
But one thing I really learned that would be super cool to be able to carry on for the rest of my life (!!!) is something I’ve been so fortunate enough to have in the last four years of living here. What is that, you may ask?! Picking wild blackberries. Picking wild blackberries growing right in the bushes in my very own backyard! How dang cool IS THAT?!?!?!
Every single year, around this same exact time, fresh blackberries literally run wild in the forests and bushes all over the Island. It would be quite rare not to see cars randomly pulled over at the sides of the roads with an abundance of people filling up containers upon containers with juicy, ripe, and downright delicious blackberries. With grocery and fruit prices soaring, I can’t even begin to tell you how good it feels to have my very own supply a few short steps away from my back deck. THANK YOU, mother nature!
But fear not. If you’re not as lucky as me or the people of Vancouver Island are when it comes to being able to pick fresh blackberries, ones from the farmer’s market or grocery store will do just fine. This homemade blackberry sauce, no matter how you put it, will still give you that burst of juicy, irresistible blackberry goodness that takes your desserts to the next level.
Seriously. Whether you’re drizzling it over a piece of meat, swirling it into a cheesecake, or even just spooning it straight from the jar (no judgment here), this sauce is all about bringing that burst of freshness and flavour to your table. Trust me, once you try it, you’ll be finding excuses to put it on everything!
INGREDIENTS YOU’LL NEED TO MAKE HOMEMADE BLACKBERRY SAUCE
This keto blackberry sauce is more than just a recipe; it’s a flavour-packed treat that takes any dessert up a notch! Every ingredient does its part to make the sauce rich, vibrant, and perfectly balanced between sweet and tangy. Let’s dive into the exact ingredients that make this sauce so special in a little bit more detail down below:
- Blackberries: Why, of course! Blackberries are the star of the show in this blackberry sauce recipe. These dark, juicy berries are not only packed with vitamins and antioxidants. But they also have a natural sweetness with just a hint of tartness. Their deep colour and intense flavour make them perfect for sauces, providing both a visual and taste appeal that’s hard to beat. As they cook down, they release their juices, creating a luscious base for the sauce. You can use fresh (hand-picked or store-bought) or frozen blackberries in this recipe.
- Sugar or Keto-Friendly Sugar Free Sweetener: For this recipe for blackberry sauce, I used powdered stevia in the raw as I’m currently on the keto diet. It has a sweetness similar to sugar but without the carbs or calories, making it an excellent choice for those on a low-carb diet. When powdered, it dissolves easily into sauces and desserts, leaving no gritty texture behind. However, if you’re not following a keto or low carb diet, feel free to use regular granulated or powdered sugar instead. Sugar/sweetener helps enhance the natural flavour of the berries and balances out the tartness of the blackberries, creating a sauce that’s sweet without being overwhelming.
- Water: The universal solvent that helps to bring all the ingredients together. It’s essential for creating the right consistency and helping the berries break down during cooking. It also ensures that the sauce doesn’t become too thick or sticky. It allows the blackberries to release their juices and helps to evenly distribute the sweetener throughout the sauce.
- Lemon Juice: A natural source of acidity, known for its bright and zesty flavour. It’s often used in cooking to enhance the taste of fruits and balance out sweetness. Adding a splash of lemon juice can heighten the flavours of the blackberries, giving the sauce a slight tang that makes the sweetness pop. It’s optional, but it adds a layer of complexity to the sauce.
- Vanilla Extract: A classic flavouring made from vanilla beans. It adds warmth and depth and smooths out the sharpness of the berries and sweetener. It adds a layer of richness and makes the sauce taste more rounded and indulgent.
- Xanthan Gum (optional): A popular low-carb thickening agent derived from fermented sugars. It’s commonly used in keto cooking to give sauces and gravies a thicker, more velvety texture without adding carbs. If you prefer a thicker sauce, xanthan gum can help achieve that without affecting the overall flavour at all. It’s optional but great for those who like their sauces to be more substantial and less runny.
HOW TO MAKE BLACKBERRY SAUCE FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this easy blackberry sauce in the recipe card down below. But here are a few quick tips to keep in mind:
- Use fresh or frozen blackberries. Both work well, but if you’re using frozen, there’s no need to thaw them beforehand. Just toss them straight into the saucepan and get started!
- Adjust sweetness to taste. (Keto friendly) sweeteners vary in intensity, so start with a little less and add more if needed. Taste as you go to get the perfect balance. If you’re not following a low carb or keto diet, regular granulated or powdered sugar will work just as fine. No need to change the measurements!
- Low and slow cooking. Cook the sauce over medium heat to simmer gently and break down the berries. This allows the berries to fully break down and release their natural juices, resulting in a rich, flavourful sauce. Avoid high heat and stir occasionally to prevent burning or sticking.
- Strain for smoothness (optional). If you prefer a smoother sauce, strain it through a fine mesh sieve after cooking to remove all of the seeds.
- Use xanthan gum for thickening (optional). If you like a thicker sauce, add xanthan gum gradually while whisking to avoid clumping. Start with just a pinch; a little goes a long way.
- Cool before serving. The sauce will thicken as it cools, so let it rest for a bit before serving. This also helps the flavours develop fully.
FREQUENTLY ASKED QUESTIONS
To thicken a fruit sauce, you have a few effective options. One common method is to simmer the sauce over low heat, allowing some of the liquid to evaporate and naturally concentrate the flavours. For a quicker fix, you can use thickeners like cornstarch or arrowroot powder by making a slurry with cold water and then stirring it into the sauce as it simmers. You can also use flour for non-keto recipes; create a roux by cooking flour with butter and then whisk it into the sauce.
For those on a keto diet, xanthan gum is a great choice; just sprinkle a small amount into the sauce and stir well. Each of these methods will help you achieve the desired consistency and texture for your fruit sauce. Also keep in mind that your homemade fruit sauce will thicken up the more it cools.
Blackberries have a delightful balance of sweet and tart flavours that pair well with a variety of complementary tastes. They blend beautifully with citrus fruits like lemon and orange, which enhance their natural brightness. For a touch of warmth, try combining blackberries with spices such as cinnamon, nutmeg, ginger, or vanilla, which add depth and complexity.
Fresh herbs like mint and basil can provide a refreshing contrast, while other berries, such as raspberries or blueberries, can amplify their fruity profile. For a richer contrast, pairing blackberries with chocolate or creamy elements like mascarpone cheese or cream cheese can create indulgent and well-rounded flavour profiles (which is why this homemade blackberry sauce is so good on cheesecake!)
Homemade blackberry sauce typically lasts about one week in the fridge. Store it in an airtight container or in a jar with a tight fitting lid to keep it fresh and maintain its flavour. If you notice any changes in colour, texture, or smell, it’s best to discard it. For longer storage, consider freezing the sauce to keep it on hand for future use (see the below question for details)!
Yes, you can definitely freeze blackberry sauce! Simply let it cool completely, then transfer it to an airtight container or a freezer-safe bag. Freeze it for up to three months. When you’re ready to use it, thaw the sauce in the refrigerator overnight and give it a good stir before serving. Freezing is a great way to make sure you have a delicious fruit topping on hand for whenever you need it!
LOVE THIS SAUCE? TRY MY HOMEMADE PEAR SAUCE NEXT!
THINGS THIS BLACKBERRY SAUCE WOULD GO WELL WITH
(AS A TOPPING FOR) LAZY MAN’S SFOGLIA CAKE
LOVE THIS RECIPE? PIN IT FOR LATER!
BLACKBERRY SAUCE
Ingredients
- 2 cups Fresh or Frozen Blackberries*
- 1/4 cup Sugar or Sugar Free Sweetener*
- 1/4 cup Water
- 1 tsp Lemon Juice (optional, for a bit of brightness)
- 1/2 tsp Vanilla Extract
- 1/4 tsp Xanthan Gum (optional, for thickening)
Instructions
- In a medium saucepan, add the blackberries, water, and sugar or sweetener.
- Place the saucepan over medium heat and bring the mixture to a simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the blackberries start to break down and release their juices.
- Once the sauce has thickened slightly, stir in the lemon juice and vanilla extract. Cook for another 1-2 minutes. If you prefer a thicker sauce, sprinkle the xanthan gum over the sauce and whisk it in quickly to avoid clumping. Cook for an additional minute, stirring constantly until the sauce reaches your desired thickness.Remove the saucepan from the heat and let the sauce cool. It will continue to thicken as it cools.
Video
Notes
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