Blackberry-Raspberry Sauce With Honey
This recipe can be used as a fruit topping for a variety of desserts like cheesecake, pies, pound cake or ice cream. Using honey as a sweetener tempers the tart acidity of the berries without overpowering the fresh fruit flavor.
- 2 tablespoons honey
- 1 tablespoon brandy
- 3 tablespoons water
- 2-1/2 teaspoons cornstarch (see recipe notes)
- 1 pint fresh blackberries
- 1/2 pint fresh raspberries
Place the honey and brandy in a saucepan over medium heat. Cook for about 2 minutes, stirring constantly. Add 1/2 of the blackberries, bring to a boil and continue cooking until the berries begin to break down and release their juice.
In a small bowl, whisk together the cornstarch and water. Add to the berry-honey mixture and stir until the sauce is thickened. Remove from the heat, stir in the raspberries and the remaining blackberries and set aside to cool.
Serve at room temperature. Keeps about 3 days in the refrigerator.
Makes about 1-1/4 cups
Depending on how you plan to use this sauce, and how much liquid is released by your berries you can adjust the cornstarch/water mixture a bit. The proportions listed here produce a fairly thick sauce, suitable for topping our Berry Topped Honey And Yogurt Pie.