Fresh blackberries, sugar and brandy make a rich-tasting sauce to serve over ice cream, cheesecake, pancakes, angel food cake ... the possibilities are endless, and it makes everything look gorgeous. —Crystal Jo Bruns, Iliff, Colorado
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 4 cups fresh or frozen blackberries, thawed
- 1 tablespoon brandy or 1/2 teaspoon vanilla extract
- Vanilla ice cream, optional
- In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream. Yield: 12 servings (1/4 cup each).
Originally published as Blackberry Brandy Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, pjls
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