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Blackberry Chambord Sauce

A rich and smooth blackberry sauce with Chambord liqueur. This sauce is a perfect accompaniment for any cheesecake, cake, custard or poured over ice cream.

Course Dessert, Sauces
Cuisine American
Keyword Blackberries, Blackberry Sauce, Chambord Sauce, Dessert Fruit Sauce
Author The Tiny Fairy

Ingredients

  • about 10-12 ounces fresh or frozen blackberries either a pint of fresh or a small bag of frozen berries
  • ¼ cup granulated sugar
  • 2 Tablespoons water
  • ½ cup seedless blackberry or black raspberry preserves use a good quality brand
  • 2-3 Tablespoons Chambord liqueur

Instructions

  1. Combine the blackberries, sugar and water in a small sauce pan over medium heat. Stir frequently so the sugar doesn't burn.

    Note: If using frozen fruit, reduce the water to 1 Tablespoon or cook longer to reduce and thicken the sauce.

  2. Use a wooden spoon to mash the blackberries against the side of the pot to release the pulp and cook until the sugar has dissolved.

  3. Add the preserves and continue to stir until the preserves have melted and combined with the sauce. Reduce the heat to low and simmer for a few minutes, allowing the sauce to reduce and thicken.

  4. Add the Chambord liqueur and you can either cook the alcohol out for a minute or turn the heat off and stir to combine.

    Note: If serving minors, I cook the alcohol out; however, it's not enough alcohol to intoxicate anyone.

  5. Strain the sauce for best consistency. Using a rubber spatula, press the fruit against the strainer to push the pulp through until you have pushed all the pulp through. Rinse the spatula to remove any seeds and scrape the bottom of the strainer to remove the pulp that has collected at the bottom of the strainer. Add the pulp to the sauce. Stir well to combine.

  6. Allow to cool at room temperature. You can refrigerate up to a week and freeze up to a month. Just thaw overnight in the refrigerator before serving.

    Makes about 1½ cups.