Ingredients

The following ingredients have 4 Servings
  • 3 cups blackberries (fresh or frozen)
  • 1½ tablespoons maple syrup (or to taste)
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon marsala wine
  • 5 prunes (pitted, *finely chopped)
  • 1 teaspoon lemon juice (or to taste, plus zest of 1 lemon)

Instruction

  • Place all the ingredients (except the lemon juice) in the saucepan.Cook over a medium heat stirring often until the blackberries start releasing juice, stirring often (3-5 minutes).
  • Soften fruit: Continue cooking for a few more minutes until the fruit is soft and the mixture is bubbling away, stirring occasionally (3-5 minutes). Remove from the heat.
  • Mash blackberries: Mash the blackberries using either a potato masher (recommended) or fork.
  • Remove seeds: Place a fine-mesh sieve over a bowl (not too shallow so there is plenty of space between the bottom of the bowl and the sieve).Pour the fruit mixture into the sieve and using a flexible silicone spatula (recommended) or large spoon stir until all the juice has collected in the bowl. Do this step very thoroughly wiping the bottom of the sieve on the sides of the bowl to ensure none of the sauce gets wasted. Stir in the lemon juice.
  • Serve warm or chilled. If planning to serve it chilled cool your blackberry sauce completely then refrigerate for at least 30 minutes to an hour (preferably) before serving. The sauce will thicken as it cools.