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- 2 16-ounce bags frozen blackberries
- 2 tablespoons fresh lemon juice, divided
- 1/2 teaspoon finely grated lemon peel
Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute. Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1 tablespoon lemon juice and lemon peel. Cool slightly. Serve warm or at room temperature. DO AHEAD Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving.
Nutritional ContentOne serving (approximately 5 tablespoons) contains: Calories (kcal) 134.4 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 35.5 Dietary Fiber (g) 4.6 Total Sugars (g) 29.9 Net Carbs (g) 31.0 Protein (g) 0.7 Sodium (mg) 0.3Reviews Section
- 1 ½ pints blackberries
- 2 tablespoons blackberry brandy
- 2 tablespoons orange juice
- 3 tablespoons honey, preferably berry-blossom honey
Pick over the berries and reserve 1 cup of the smallest and most attractive. Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey. Transfer the mixture to a sieve set over a medium bowl. Press the puree through the sieve and discard the seeds.
Just before serving, stir in the reserved whole berries.
Make Ahead Tip: Prepare through Step 1 cover and refrigerate for up to 8 hours.
Believe it or not, you're only ten minutes away from this summery sipper. If you have time, grill a few rounds of pineapple for a stunning garnish. (This is the best way to slice it, BTW.)
Slather it on toast, use it as cake filling, make it the center of a batch of thumbprint cookies or spoon some onto your morning yogurt or oatmeal. The mason jar is your oyster.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
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After experiencing my own hunt & harvest, I have a freezer full of venison and have been enjoying the challenge of coming up with new and varied recipes. Some of it is ground, some is in the form of small steaks, but along with the tenderloin, the most prized cut has to be the venison backstrap. Not everyone has the chance to have or buy venison from their local butcher, luckily most venison-based recipe can easily be substituted with beef, and certainly this one would be a perfect match for filet.
Venison can sometimes also be a little gamey, but my friend Ryan from Pitts & Spitts suggests soaking it in milk before cooking to extract some of the gamey flavors. I personally haven’t experienced any issues with the taste as yet, and have found like the backstrap is a more subtle and delicate flavor compared to beef. Because it’s a little more understated, it lends itself to be paired really well with sweeter ingredients like the blackberries, which also happen to look like shining jewels atop the perfectly medium rare back strap.
This is a great dish particularly for fall or winter, with rich berries and an amazing spice aroma. Serve it with something simple but hardly, like these perfect roast potatoes. It’s probably also a good idea to have some crusty bread on hand to mop up all that amazing sauce which will mingle with the meat juices. I think I just made myself hungry…
Seared venison backstrap with blackberry sauce
- 3 lb venison backstrap, whole
- 3 tsp salt
- 1 tsp fresh cracked pepper
- 1 tsp ground nutmeg
- 6 oz fresh or frozen blackberries
- 3/4 cup white sugar
- 1/2 cup balsamic vinegar
- 1/4 cup cider vinegar
- Juice & zest of one lemon
- 2-4 cloves
- 1-2 star anise (optional)
- Thyme sprigs for garnish
- Preheat oven to 350f/180c.
- Combine salt, pepper, nutmeg in small bowl. Dry off surface of backstrap with paper towels and sprinkle spice mix liberally on top.
- Heat an oven proof skillet on high. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to make sure all sides are cooked. Then place pan in the oven for 7-10 minutes.
- Remove from oven and pan, place into foil and allow to rest 10 minutes before slicing into medallions.
- To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Add an optional pinch of salt.
- After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes to thicken.
- Place medallions on a plate, spoon over generous portions of sauce and top with sprigs of thyme.
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.
Blackberry Mousse Parfaits
- ½ C whipping cream
- ½ t vanilla
- ¼ C cream cheese, softened
- ¼ C blackberry jelly
- ½ C salted peanuts
- 1 C blackberries, fresh or frozen (thawed)
- ¼ C Grape Nuts cereal
- ½ C whipped cream
Make the Blackberry Mousse at least a few hours before making the parfaits and allow to chill. Chill four parfait glasses at the same time. (If you don’t have parfait glasses, use any glasses you have on hand.) To make the mousse, whip together the first four ingredients until moussey.
In each glass, layer one-quarter of each of the ingredients in this order: peanuts, blackberry mousse, blackberries, Grape Nuts, and whipped cream. Serve or chill until ready to serve.
- ⅓ cup sugar
- 1 (6-oz.) container fresh blackberries
- ¼ cup honey
- 1 tablespoon dry mustard
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ⅓ cup extra virgin olive oil
Bring first 2 ingredients to a boil in a small saucepan over medium-high heat, stirring occasionally and mashing berries with the back of a wooden spoon. Reduce heat to medium, and simmer, stirring often and mashing berries, 2 to 3 minutes or until slightly thickened. Remove from heat, and pour mixture through a fine wire-mesh strainer into a blender, pressing with spoon to release juices discard solids.
Add honey and next 4 ingredients to blender process on low 20 seconds. Increase blender speed to high, and process 30 seconds. With blender running, add oil in a slow, steady stream, processing until smooth. Transfer mixture to a small bowl cover and chill 1 to 12 hours.
30 Delicious Blackberry Recipes:
1. Homemade Blackberry Paleo Roll-Ups
Do you love the store bought fruit leathers? I know I love them, but I don’t love all of the sugars and unnatural ingredients.
Which is why I was drawn to this recipe. It uses fresh blackberries and appears to make some absolutely delicious fruit leathers.
2. Blackberry Jam Cake
If this cake doesn’t make your mouth water, then our taste buds clearly don’t match up. I am a huge fan of cakes in general, but I really love bundt cakes.
So you’ll need to make fresh blackberry preserves first to make this cake, but you also get to use fresh blackberries as a garnish as well.
3. Blackberry and Elderberry Cordial
Every time I hear the word ‘cordial’ I automatically think of the movie, Anne of Green Gables. I absolutely loved that movie as a child.
But this recipe looks like a unique way to use up your blackberry harvest this year. She also gives you a way to utilize the cordial once it is made.
4. Homemade Blackberry and Vanilla Vodka
If you enjoy an alcoholic beverage every now and again, then you might want to consider making your own.
And if that’s the case, then you should try these blackberry recipes to create your own vodka, which will also utilize your blackberry harvest, too.
5. Blackberry Tarts
I love tarts. I love the cute little pans that you make them in. I also love how you can change the flavors depending upon which fresh fruit you use to fill the tart shell.
But considering I’m a huge blackberry fan, I think this tart could be a new favorite. If you love tarts too, then you’ll definitely want to give this recipe a try.
6. Chocolate Blackberry Preserves
Chocolate and blackberries may sound like an odd combination, but I think it would be a good one. I personally love the combo of chocolate and strawberries.
So I would imagine that chocolate mixed with blackberry would be very delightful. Then to have it in a preserve would make it that much better.
7. Easy Homemade Blackberry Sauce
Would you like to have a fresh and homemade sauce to go with your desserts? I think this sauce would be delicious with a fresh bowl of vanilla ice cream.
Well, if you’d agree with that thought, then you might want to check out this recipe to see how you can utilize your harvest to make your own fresh sauce.
8. Fermented Blackberry Soda
Do you care about your gut health and find yourself trying to find different recipes for fermented foods?
Well, if so, then this blackberry soda is a good blackberry recipes option. It helps you to utilize your blackberry harvest while also making a delicious soda that you can drink and enjoy.
9. Blackberry Peach Jam
Do you love unique tasting jams? If so, then you’ll definitely want to give this recipe a try on your favorite piece of toast.
So not only will this recipe help you to utilize your blackberry harvest, but also your peach harvest as well. Don’t let those fruits go to waste.
10. Blackberry Barbecue Sauce
Do you love to eat barbecue? It is a favorite around our house, but there are high expectations for the sauce.
See, we live in the south where the sauce varieties are endless. Which is why this blackberry barbecue sauce definitely peaked my interest.
11. Blackberry Mojito
Looking for a cool drink to cool you down this summer? Well, look no further than this concoction which will utilize your blackberry harvest.
So the next time you are sitting next to the pool, remember your blackberry harvest. Then put them to good use.
12. Blackberry Pie Bars
Blackberry pie is one of the biggest ways that I use blackberries each year. That is why I was so excited to see such a large patch of blackberries at our new home.
But when I saw these blackberry pie bars I instantly wanted to try them. It gives you the deliciousness of a pie, but the portability of a bar.
13. Spicy Blackberry Chutney
Chutneys once confused me because I wasn’t really sure the difference between them and jam. In reality, they are a little chunkier than most preserves are, at least in my opinion.
But a chutney can also be used in meat dishes instead of just bread or dessert dishes. So this is a unique way to utilize your blackberry harvest as well.
14. Blackberry Lemon Curd
Lemon curd requires only a few basic ingredients to make but apparently tastes really good on toast or other bread.
So if you have butter, lemon juice, blackberries, and a couple of eggs, then you are ready to take on this recipe and see for yourself how delicious it is.
15. Slow Cooker Blackberry Jam
Do you love the idea of making jam, but you don’t really have the time to stand around and actually make it?
Well, I feel your pain during this season of my life and am super thankful for this recipe. You can actually make delicious blackberry jam in your slow cooker. That is great news for the busy individual.
16. Blackberry Vanilla Bourbon Jam
Do you like really flavorful jams to brighten up your morning toast? If so, then you’ll love this recipe. It isn’t just plain old blackberry.
No, instead it also includes the prominent flavors of vanilla and bourbon. If that sounds good to you, then you need to try this recipe.
17. Blackberry Applesauce
Are you an applesauce fan? If so, then you’ll definitely want to try this different variety of applesauce.
As the blog says, this is where fall meets summer. You’ll have a delicious fresh treat with a different spin on the original recipe.
18. Vanilla Glazed Blackberry Cheese Danish Braid
Shew! That is a super long title, but it looks delicious and totally worth the description. If you are looking for a Danish that would make a great breakfast or dessert, then you’ll want to try this one.
Not only will it help calm a sweet craving, but it will also help you to utilize those freshly picked blackberries this year.
19. Blackberry Lavender Jelly
Do you grow both blackberries and lavender? If so, then you can combine them in this great tasting recipe.
So if you’d like a little different jelly this year (or to make a unique gift for someone), then you’ll want to give this recipe a try.
20. Blackberry Sage Sorbet
I absolutely love sorbet. It is a little lighter than regular ice cream, but it also has a ton of fresh flavor with it as well.
So when I saw this recipe that included both fresh blackberries and fresh herbs, I knew I needed to try it.
21. Blackberry Chipotle Barbecue Sauce
This is another unique barbecue sauce. It includes blackberries and a chipotle flavoring as well.
So if you love barbecue, then the next time you make it, give this sauce a try. It may be your new favorite.
22. Honey and Rosemary Blackberry Jam
This jam is another unique flavoring combination. If you’d like to make blackberry jam but want something with a slightly different flavor, then you should consider this recipe.
As you can tell it not only includes the flavoring of blackberries, but also rosemary and honey as well. Sounds delicious to me!
23. Blackberry Cream Cheese Spread
Do you eat a lot of bagels? Would you like to make your own homemade cream cheese spread with a unique flavor?
Well, then you need to check out these blackberry recipes because not only is it a delicious cream cheese spread, but it also uses your homegrown blackberries as well.
24. Blackberry Cherry Vanilla Smoothies
I’ll be honest. I’m not a huge smoothie person, but I think I could drink this one and like it.
Because it isn’t just a smoothie. It includes rich flavors of blackberries, cherries, and delicious vanilla. Give it a try the next time you reach for a smoothie.
25. Blackberry Balsamic Glaze
I was never big into balsamic anything until one of my friends introduced me to it. She encouraged me to try using balsamic vinaigrette on my salads. I actually liked it.
So when I saw this option for a blackberry balsamic glaze, I knew I needed to share it because I’m sure it will add plenty of flavor to whatever you add it to.
26. Blackberry Pie Filling
This is what I have done with my blackberry harvests in the past. It makes throwing a pie together so simple.
So you’ll just can your blackberry pie filling, then the next time you want to bake a pie all you have to do is whip up the crust quickly. You’ll have a pie in no time flat.
27. Homemade Blackberry Butter
I love different flavored kinds of butter. It adds a unique flavor to some of the most simple dishes.
So the next time you’d like to add a flavored butter to a piece of bread or anything else, remember these blackberry recipes and give it a go.
28. Blackberry Syrup
This is something a little different that I’d like to try this year. I like flavored syrups so the fact that I can make my own seems like a fun challenge to me.
So if you would like to create your own flavored syrups, you can thank this recipe. Give it a try and see how much flavor it adds to your morning pancakes.
29. Blackberry Jalapeno Pepper Jelly
I love the idea of pepper jelly. It allows you to use the peppers you grow each year in a unique fashion.
Plus, it looks gorgeous in a jar so it makes great gifts as well. But when I saw these blackberry recipes that allowed me to incorporate my blackberry harvest into a pepper jelly, I knew I had to try it.
30. Blackberry Freezer Jam
Do you like to make jam but prefer making a freezer jam over the traditional? If so, then you’ll want to check out this recipe.
So basically, you are able to make blackberry recipes for jam and then freeze it instead of canning it. It is a neat idea that a lot of people love.
Well, you now have 30 different blackberry recipes to utilize your blackberry harvest this year. Hopefully, some of these blackberry recipes will inspire you in different ways.
As an added bonus, if you have a lot of Mulberries, then you can use these same blackberry recipes and just replace the berries with Mulberries.
Blackberry Sauce for a Ham
1-1 1/4 cup of blackberries
2 teaspoons of Dijon mustard
Thickener for Sauce
2 teaspoons of corn starch
Whisk together blackberry mixture, place on the stove, and let it come to a boil. In a separate dish, whisk together your thickener. Once the blackberry mixture is boiling, add the thickener. Then turn down to a medium boil, stirring for 2 minutes. Serve sauce over cut ham slices or as a side to your ham.
You can also use this sauce as a baste. Pour some of the sauce over the ham and bake according to directions. Baste every 20 minutes till done.
Keto Blackberry Sauce
Here we go again! It’s our never ending journey to make fruit sauces out of all fruits that are low-carb/keto friendly and today’s fruit happens to be sponsored by our kids with this Keto Blackberry Sauce!
A couple of weeks ago, they insisted on buying a Costco size tray of blackberries!
We knew there was no way they’d get through it all, but they threw the ‘please, its healthy right?’ card at us….sooo…how could we resist?
Fast forward 10 days later, the carton was still sitting in our fridge and we needed to make use of them somehow.
It’d been a while since we made any fruit sauces, so we figured it would be a good time to use them up and at least preserve them.
An hour later, out comes this dark pearl blue fruit sauce that just blew my expectations!
It’s not too sweet and has a nice balanced berry profile, a welcomed addition to our fruit sauce collection! Now, one low-carb/keto fruit down and many more to go!
This sauce carries the jam sweetness up front with subtle flavors of blackberry showing up near the end of the profile. It’s subtle but well balanced to leave you wanting more and more!
1g net carbs per tbsp, it’s definitely keto friendly as far as fruit sauces are concerned!
For this one, you will only need Swerve/Monkfruit as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.
Prepping Time 2M
Cooking Time 11-14M
Total Time 13-16M
Servings 1/3 Cup
1) Gather all the ingredients.
2) In a small saucepan, add blackberries, Swerve/Monkfruit, and 1 tsp of water. Note – you may need to add an extra 1/2 tbsp of Swerve/Monkfruit depending on how ripe your blackberries are.
3) Cook on medium heat until water is boiling, then turn down to low, stirring often and crushing blackberries with a soft spatula until a nice syrupy sauce forms. Roughly 11-14 minutes. Set aside cool down. Tip– Freeze in ice cube trays and keep in ziplock for easy single portion use. It will also hold in the fridge for up to 5 days.
Hope you enjoy your low-carb/keto Blackberry Sauce!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Blackberries are a summer fruit. They're in season from June through September, making them a great partner with rhubarb, strawberries, and blueberries for summer desserts.
When you buy blackberries, look for bright, shiny, and plump ones that are deep purple or almost black and consistent in their coloring. Blackberries should be used as soon as possible after you buy them but will keep about five days in the refrigerator.
These berries are both sweet and tart and have a multitude of uses—in sauces, like this recipe, and in syrups pies, cobblers, and crisps trifles muffins fruit smoothies parfaits on ice cream in fruit salads and with feta cheese and fresh spinach greens for a usual summer salad.
Blackberries are known for their powerhouse nutrition. Their very dark purple coloring tells you they have high levels of antioxidants. One cup of blackberries contains about 62 calories, 14 grams of carbohydrates, and 8 grams of fiber. They are an excellent source of vitamin C and a good source of vitamins A, E, and K. Blackberries also are an excellent source of flavonoids.