Fresh Blackberry Sauce

 

I cannot believe it is blackberry season already on our Belleville Farm! I walked into our main office today to find a giant box of blackberries freshly picked by our farm manager. Oh my goodness, the crop looks amazing and the berries are so juicy and sweet. We are just starting what we expect to be a ten-week season in the blackberry vines. Our thorn-less vines are trellised upright which makes for easy pickin’.

My dad, Lana and I were brainstorming menu ideas this week for one of our favorite upcoming wine classes called Wine in the Vineyard. This annual event highlights summer wines and food pairings featuring the homegrown harvest from our farm. We have five delicious pairings lined up for the two-evening event. I don’t want to spoil the suspense in case you will be joining us but I will share our plan for a sweet finish to the evening. Our last course of the night, Eckert’s Peach Wine with Eckert’s Frozen Custard and ourFresh Blackberry Sauce, will be served in cups so guests can walk around the vineyard and farm while enjoying the stunning views at sunset.

Our recipe for Fresh Dessert Sauce yields sauce thinner than preserves, think more like syrup, making it perfect for ice cream, yogurt, pancakes, waffles and more.  I also think it would make a delicious addition to a cocktail for those of you who are creative with craft cocktails. The sauce can be made with your extra blackberries and stored in the refrigerator for up to four weeks.

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I hope you will come out soon to taste our delicious blackberries and see for yourself just how easy and fun they are to pick. Be sure to check our crop availability schedule with your calendar and plan your trip sometime within the next two months!

Eat well this summer,

Angie

P.S.  Space is limited for Wine in the Vineyard event on June 21 and 22, 2017,
CLICK HERE to learn more: 

Fresh Blackberry Sauce
4 cups of fresh blackberries
1 cup granulated sugar
1 Tbs. water
1 Tbs. fresh lemon juice
1 Tbs. corn starch 

Place blackberries, sugar and water in a saucepan over medium heat. Stir as sugar mixes with blackberry juice and melts, about 2-3 minutes (don’t worry if mixture is not yet juicy). In a small bowl combine lemon juice and corn starch, then stir in the lemon mixture into the saucepan. Bring to a boil and cook for another 2 minutes to thicken the sauce. Cool and store in an air tight container in the refrigerator for up to 4 weeks.

Makes 24oz of sauce or two 12 oz jars.