May 20, 2014 04:27PM ● Published by Cate Reynolds
2 ½ tsp. cornstarch
3 ½ Tbsp. sugar
1/3 cup water
12 ounces fresh blackberries
In a sauce pan over medium high, combine cornstarch, sugar, water and blackberries. Bring to a boil. Once boiling, stir well and squish the blackberries a bit, releasing the juices. Boil for 5 minutes then remove from heat. Pour the mixture over a fine mesh strainer set over a bowl and push through, discarding the pulp. Transfer the sauce to a jar and keep refrigerated.
Makes approximately 1 cup of sauce