Sweet Blackberry and Brandy Sauce Recipe - Allrecipes.com
Sweet Blackberry and Brandy Sauce Recipe
  • READY IN 25 mins

Sweet Blackberry and Brandy Sauce

Recipe by  

"This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake."

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Original recipe makes 3 cups Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2008

Yummy. My mom taught me a secret to berry and liquer/brandy sauces... Add 8 peppercorns before cooking. Strain out (mesh strainer or cheese cloth) seeds/peppercorns. This adds a great layer of flavor. Try it - you'll like it :-)

 
Most Helpful Critical Review
Jul 01, 2010

I made this to compliment a duck dish so I added a little soy sauce and rosemary to make it more savory. All in all pretty good.

 
Aug 09, 2008

WOW! We enjoyed this over Blackberry ripple ice cream one evening and cheesecake the next. SunsetInAZ is right about adding peppercorns. Even if you choose not to add them, you'll enjoy the sauce much more without the seeds, so be sure to strain the sauce after cooking. Thanks for sharing.

 
Jun 10, 2009

Ohhhh this was really amazing. The one true whiskey for me is Jack Daniels so I used that. I was looking at different berry recipes and only brought one container home as I thought this only needed one cup - consequently I used just over 1 cup of blackberries with a slighly rounded quarter cup of sugar in the whiskey, no cornstarch/water slurry to thicken. I did use closer to two tablespoons of Jack even with the quartering, only because I wanted distinct flavor even after cooking - that worked really well for us, I ended up going about 13 mins on the simmer and we both thought the sauce had a delicious hint of boozy flavor, nothing overwhelming. We do like our booze though, so that may be too much if you're not as familiar with it. As previously stated over vanilla ice cream this is phenomenal - thanks so much for sharing!

 
Aug 22, 2008

This is fantastic on ice cream. I didn't have brandy so I used bourbon. I also added 1/2 tsp more of bourbon at the end since most of it cooked off. It just added a slight bourbon flavor.

 
Jun 27, 2011

I made this using 2 cups blueberries and 2 cups raspberries. I substituted rum for the brandy. It turned out extremely yummy! We served it over angel food cake.

 
Feb 09, 2011

Beautiful addition to ice cream. I served this warm over ice cream for guests, and they thought it was great. It is easy and still elegant. I did strain the sauce, but then we still ended up eating the berries because they tasted so good. I used frozen berries (reducing water a tad) and they were still great. I can only imagine fresh would be exquisite!

 
Jun 21, 2010

I really did enjoy this recipe. It is the perfact balance of sweet and good black berries. I even used frozen berries and it was just as good. Yay.

 

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Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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