An extremely simple and fast sauce with fresh blackberries that pairs perfectly with both savory and sweet dishes!
Jump to RecipeSticking with the focus of Alaskan inspired cuisine, I recently had been grocery shopping when I came across ground venison at Nugget Markets. Venison is a term for deer meat and is one of many types of meat locally found in the Alsakan region. I wanted to make a venison burger recipe for the blog, but I felt it needed some other aspect of Alaskan cuisine to accompany it. This is where my blackberry sauce comes in! Wild berries are one of the most delicious resources available in the Alaskan wilderness (click to see some of our photos!), and I wanted to add some depth to my Alaskan inspired burger. I’ll go more into venison in the burger recipe post (next week)!
Of course, I’m not in Alaska anymore, but I’m lucky enough to live by an amazing farmer’s market that is stock full of fresh veggies and fruits, including berries! I love how blackberries are a nice mix of tart and sweet, so I wanted to use them as they are really versatile in that sense. You could just as easily substitute blackberries for raspberries or blueberries, just be sure to adjust sugar and lemon ratios as both can be slightly sweeter than a blackberry.
This blackberry sauce worked really well with the burgers and brie cheese that I melted on top, but I can see uses on french toast, vanilla ice cream, or even a steak. This recipe makes enough for what I think is about 12 burgers, but depending on how heavily you’re applying it you might want to double the recipe. Let me know if you decide to make it and what you use it on!
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Homemade Blackberry Lemon Sauce
Ingredients
- 1 1/4 cup blackberries
- 1 tsp lemon zest
- 3 tbsp sugar
- 1 tbsp lemon juice
- splash Balsamic Vinegar optional
- 1/2 tbsp corn starch
- 1/4 cup warm water
Instructions
- Gather your ingredients. Add blackberries, lemon zest, juice, and sugar into a small saucepan.
- Heat ingredients over medium heat and bring to a simmer. Add a splash of vinegar.
- Once the blackberries have broken down, taste – you may need to add more sugar or lemon juice.
- Strain liquid and toss solids.
- Mix warm water and cornstarch in a separate container.
- While stirring constantly, add cornstarch mixture to blackberry juice.
- Add combined mixture back to saucepan over low heat, stirring often, 5-10 minutes until it thickens.
- Transfer to a jar. Serve warm or cooled. Refrigerate after it cools.
I added a little jalepeno and used it as dipping sauce for southwestern chicken eggrolls. It was amazing!!! Thank you!!
Ahh that sounds like a great use for this sauce! Enjoy!