AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
BLACKBERRY CASSIS SAUCE
I have a new love...Crème de cassis. It is a blood-red, sweet, blackcurrant flavored liquor. I still love my Chambord and especially the Raspberry Chambord Sauce but this is a great alternative. This would be wonderful on a variety of desserts: cake, ice cream, brownies, cupcakes, waffles, pancakes...you name it!
I was reading about how blackberries have one of the highest fiber content known to plants. It is an aggregate fruit...meaning each little drupelet on the blackberry is like one small berry with one seed surrounded by extra skin and pectin resulting in the high fiber. Yes, I am trying to convince myself this sauce is healthy! ;)
Blackberry Cassis Sauce
10 ounces frozen or fresh blackberries
1/2 cup sugar
1/2 lemon juice, freshly squeezed
2 oz Cream de Cassis
Make the Blackberry Cassis Sauce:
In a pan, mix the blackberries, sugar and lemon juice on medium high heat.
Once bubbling, reduce to a simmer, stirring continuously and pressing on the berries to help breakdown for about 10 minutes or until thick enough to coat the back of a spoon. Take off heat and cool for 5 minutes. Add the Crème de cassis and cool to room temperature. Store in fridge. Makes about 2 cups of sauce. Keep refrigerated for up to a week or freeze for up to 4 months. Tastes best when cold.
I prefer my dessert sauces more "rustic" with seeds and pieces of fruit but I know some people don't, so if you want to remove the seeds from the sauce do so after it has cooled and before you add the Crème de cassis. Use a fine mesh strainer over a bowl and push the sauce through to remove the seeds.