This delicious fruit sauce makes a great topping for ice cream, pound cake, cheesecake, pancakes or waffles. Using honey as the sweetener tempers the tart acidity of the berries without overpowering the fresh fruit flavor.
Blackberry-Raspberry Sauce With Honey
Fresh blackberries and raspberries combined with honey and a tiny bit of brandy make a simple and delicious topping for a variety of desserts, pancakes or waffles.
Ingredients
- 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
Instructions
- 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.
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Sharon Stroud says
Absolutely delicious! It’s delicious over ice cream and pound cake. So simple and quick to make.