The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: 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!
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Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: jun. 1, 2009
This is SO good. Too good, really. I added extra brandy because I liked the taste.. Oh, and I also added a little bit of vanilla extract. Over ice cream this is just amazing. It's good on pancakes, too. But ice cream? Oh man.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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Reviewed: jan. 3, 2009
Yummy little sauce! And so easy too. I needed something quick this morning for breakfast, so I made the Fluffy Pancakes with Wheat Germ and Applesauce on here plus this sauce. By starting with this sauce, I was able to time it perfectly so both sauce and pancakes made it to the table at the same time. I don't have bourbon (at least I don't think I do) so I just splashed a little bit of vanilla into the sauce as a sub. I did halve the sauce, bc I didn't have a lot of blackberries and there's only the two of us anyway. I'll maybe have bf put the rest over ice cream. So much better than storebought syrup. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: aug. 13, 2008
This is AMAZING! We had it with cheesecake tonight and plan to have it with pancakes tomorrow morning. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: aug. 9, 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.
Reviewed: aug. 7, 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 :-)
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