Ready in under 15 minutes and with minimal cleanup. Top your waffles, pancakes, French toast, ice cream, yogurt, cottage cheese, or eat it by the spoonful. The choices are endless. Mix together water and cornstarch in a small bowl; set aside.

Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes.

Remove from heat, add vanilla, and stir. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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List of Partners vendors. Side Dish Sauces and Condiments Sauces Dessert Sauce Recipes. Submitted by Yoly. I absolutely love putting fruit on my salads and this glaze is a wonderful addition.

Thanks for visiting. I've been making this for several years. I've used maple syrup, white sugar, brown sugar, turbinado. have not tried with honey. I've spiced up with peppers, used basil once. Every one was great. The "jam's" good almost my favorite lol. I love the glaze, I leave it a little on the thinner side, for salads.

love this stuff! A little drizzle of your blackberry glaze will make everything taste amazing! I am so pleased that you shared this healthy and delectable Blackberry glaze recipe at the Healthy Happy Green and Natural Party. Thank you so much for sharing your gems and for your support!

Pinning and sharing! All the best, Deborah. Deborah this stuff is so good and I've been using it on almost everything. Like you said, it makes everything taste better. I love balsamic vinegar, anyway it comes.

I really love a great balsamic reduction with a bit of sweetner, top a toast point with gourmet greens, goat cheese and top with the reduction. But now you have me spinning! OH MY!

This sounds incredible! Think about that same toast point topped with this? Now it's over the top!!! I made a version of this a couple of weeks ago and it's almost gone! I used raw sugar as a sweetener. No herbs, but a bit of lemon juice. Turned out way better than I had even imagined. I polished off the "solids" in about 3 days even being stingy with it!

Today I'm going to make one using cranberries. I'm a little stuck on how much sugar to use, but I'm sure it will be great, too. Amazing how many flavored balsamic reductions are on the market with precious few recipes and ideas online.

Thank You for this fantastic recipe. I wonder if I would have thrown out the solids that I strained out, if not for the suggestion of using it as jam. Probably not. Both were excellent!

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Home » Recipes » Vegan Jump to Recipe · Print Recipe. this Recipe. clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon Ingredients.

Units US M Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark. Place vinegar, maple syrup and herbs, if using, and blackberries in a small saucepan, gently crush some of the berries with your fingers or back of a spoon, bring to a boil, once boiling reduce heat to low.

Allow glaze to gently simmer, stirring occasionally. Pour glaze through a fine mesh strainer to separate glaze from the berries and herbs. Place the separated berry mixture in a separate container and use as a jam.

Both will thicken as they cool. Store both on an airtight container in your fridge. Nutrition Serving Size: 1 tablespoon Calories: 24 Sugar: 3. More Vegan Recipes Easy Meatless Meatballs. Comments Hey How long do you think it will keep :? try basted your roasted pork or chicken.

I love balsamic glaze, but I never thought to add fruit flavors. You are a genius!! Thanks Lisa,I love the savory sweet combo and it can be paired with just about everything.

Sarah, I hope you try it and like it! Thanks for stopping by. Think I'll try a fig next Hi Crystal, I'm so glad you are creating some tasteful recipes, they sound absolutely delicious. Recipes Subscribe. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits.

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Per the Food and Drug Administration FDA , the daily value is based on a standard 2, calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients.

If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Ingredients Healthy Fruit Recipes Healthy Berry Recipes Healthy Blackberry Recipes.

Blackberry Sauce. By Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing.

Patsy Jamieson. EatingWell's Editorial Guidelines. Tested by The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Tested by EatingWell Test Kitchen. Meet the EatingWell Test Kitchen. Trending Videos.

Cook Time:. Nutrition Profile:. Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Low-Fat Heart-Healthy Vegan Gluten-Free Low-Calorie. Jump to Nutrition Facts. Directions Bring blackberries, sugar and water to a simmer in a medium saucepan, stirring occasionally. Originally appeared: EatingWell Magazine, Fall Rate It Print.

Nutrition Facts per serving 34 Calories 0g Fat 8g Carbs 0g Protein. Their dense, gnarly branches creep into every backyard, parking lot, alley way and hiking trail imaginable. Then late Summer happens and HELLO free blackberries. Ripe for the taking. In the most literal way possible.

I used to pick buckets of blackberries almost every morning and I had the purple tongue to prove it! when I was out walking my dog. But I still manage to eat and drink! more than my fair share each Summer.

This Blackberry Sauce recipe is one I started making in Seattle, when I had more blackberries than I knew what to do with. And even though my availability of blackberries has reduced significantly, I still love making it today.

It only requires 5 ingredients and 5 minutes of time. And it transitions flawlessly throughout the entire spectrum of mealtimes. Try it at breakfast with yogurt, oatmeal, pancakes or waffles. Use it as a topping for grilled chicken, pork or salmon.

Or enjoy it with ice cream , cheesecake or pound cake. The possibilities are endless! lemon zest Instructions In a small bowl, mix together the lemon juice and corn starch. Set aside. In a non-reactive saucepan, cook the blackberries and sugar over medium-high heat, stirring frequently, for about 3 minutes, or until the blackberries are broken down and have released their juices.

Then stir in the corn starch mixture and bring the sauce to a low boil until thickened, about minutes. Remove the saucepan from the heat and stir in the lemon zest.

Set aside to cool. Once cooled, transfer the blackberry sauce to a re-sealable container and refrigerate until you're ready to use it. The blackberry sauce can be stored in your refrigerator for days. Save Save.

I recently googled blackberry sauce and your blog came up in the first page. I made it. I fell in love hard. I cannot stop talking about this sauce. Planning to pick more marionberries so I am able to can many jars of this make me smile goodness. The uses are endless; pork tacos, pork chops, salmon, brie, ice cream, cheesecake, and crepes.

Thank-you so much for sharing this creation. Yours sounds perfect, and so much better than canned! Hi Linda!

It would definitely work with any berries or a mix of berries. Sounds like a great cheesecake topping! How easy is this?! LOL — love to hate! I just got snagged by a few thorns this weekend and dang they hurt!

So, I was out inspecting a community blackberry bramble, one of many, this weekend. I took a few berries and tasted…..

they need more time, but they are coming in! I saw mamma and baby deer nomming on them coming home from a walk yesterday. The color of these little gems is gorgeous and their seedy bits, crave-worthy. I can totally see stirring this into a BBQ sauce! This is blackberry heaven!

I love how bright and summery this is! Cannot wait to make it?! Plus these photos are beautiful!! Being in Seattle, we are just hitting peak blackberry season I have the best memories of picking near my childhood home every summer and I have a big flat in my fridge just waiting to be turned into this gorgeous sauce!

I think that would be nice! Never thought to try it on scallops before. Let me know how it turns out! Hi Pat. I have not tried using a sugar substitute. If you try it, please let me know your results. Good luck! Hello, can l jar this recipe up in masons?

And store it for later to use in a cobbler? Also, can l use clear jel instead of baking soda? I have not tried canning this recipe for long term storage. Sorry about that. Guess what? Me too. After I moved to Long Beach, CA, I saw blackberries in the grocery stores, but could not bring myself to pay what I thought was an exorbitant price for a half basket.

Do you remember wild mountain blackberries? Small, hard to pick, hard to find, intense blackberry flavor. My favorite blackberry. Made this blackberry sauce today and it tastes amazing. I love it but not the seeds — is there anyway to remove them without compromising the recipe.

Hi Mari. The lemon zest is really just to help brighten the flavor. So you could certainly use a little bit of juice instead!

Is it okay if I use frozen blackberries, and should I let them get up to room temperature before making the recipe? Thank you! Hi Madeline.

And yes I would thaw them first to avoiding adding too much liquid to the recipe. So simple! So delicious!! If a person was to sterilize the jars, this could be preserved,, correct?

Hi Marlene. I used 2 single brown sugar packets. It came out very nice and not overly sweet served on French pancakes. This sauce is seriously yummy!!

I was out of cornstarch so I substituted arrowroot powder and it was still out of this world. Thanks so much for sharing…I will definitely keep this sauce and put over everything! How long do you think it will be good.

I have never opened the jar. Hi Louise. I would check the expiration date and when in doubt, throw it out. I used to live on Vancouver Island. There are lots of wild blackberries but I planted a thornless blackberry plant in my yard.

Just steps away to pick the berries and no thorns. I then pruned the plant each year. Your email address will not be published. Welcome to Floating Kitchen!