Fresh Oregon blackberries just getting ripe for the picking
Berries and a bit of time is all it takes for a perfect fruit topping for my gluten free New York Cheesecake, but it is good on about anything. Try it in a cocktail…who said syrup had to be simple, anyway? Drizzle over french toast or into yogurt and granola. If you prefer, use honey instead of the granulated sugar and sea salt for a guilt-free version.
Makes: approximately 1 1/2 cups sauce
Prep Time: 5 minutes
Total Time: 10 minutes, plus cooling time (about 1 hour)
3 cups (15 ounces) fresh or frozen blackberries, thawed (or strawberries, raspberries, blueberries)
1/4 cup granulated sugar, plus more for seasoning
1/4 cup water
1/8 teaspoon table salt
2 teaspoons fresh lemon juice
1. Cook Berries: In a medium saucepan over medium heat, add the berries, sugar, water, salt and cook, stirring often, until sugar is melted and berries are heated through, about 1 minute.
2. Process Berries: Transfer berries to a food processor. Process the mixture until smooth, about 20 seconds.
3. Strain Sauce: Strain berries through a fine mesh strainer into a bowl, gently pressing solids with a spatula or a spoon to gently extract as much of the puree as possible.
4. Finish Sauce: Add the lemon juice and stir well to combine. Taste sauce and adjust sugar, if needed.
5. Cool & Serve: Allow sauce to cool to room temperature before refrigerating or serving. Enjoy.
