An exquisite blackberry sauce recipe mixed with cranberries, hints of Madagascar vanilla and a honey balsamic reduction! You can use it for cheesecake, crepes, ice cream or over fish and meat.
A quick lesson on how to make a festive blackberry sauce!
Wholesome, without any sugar or cornstarch, sweetened with raw wild honey, fragrant balsamic vinegar and simmered together with tart cranberries and vanilla just until they burst and release their juices.
By combining blackberries and cranberries together you will achieve a thicker sauce that doesn’t need anything else to thicken. As the sauce cools down the compounds from the cranberries will naturally thicken it.
I made this blackberry sauce for the first time last year for Thanksgiving, and I wished I had made a double batch. Not only is it lightning fast to make, but it is insanely tasty and pairs well with so many things. From desserts to savory dishes, this sauce is a true superstar at the dinner table.
How to use it:
- eat it with a spoon, because I know you’ll want to 😉
- serve it with steak
- spoon over roasted chicken, pheasant, duck or salmon
- have it for breakfast with your crepes or waffles
- use it as a dessert sauce over ice cream
- as appetizer over goat cheese logs or grilled brie
- in this to die for mascarpone lemon olive oil cake!
To make this vegan, simply replace the honey with agave or maple syrup to taste.
- Add the cranberries, blackberries, balsamic vinegar, honey and vanilla to a medium sauce pan. Bring to a gentle simmer on medium low flame and cook until the cranberries burst and the balsamic vinegar has reduced by half. About 5 to 7 minutes.
- Remove the blackberry sauce from flame and adjust sweetness to your taste with more honey if desired.
- Allow to cool then serve garnished with the basil leaves and blossoms.