Use frozen fruit to make a delicious Blackberry Glaze that's perfect for ham, chicken, or even pancakes and ice cream!
There's just something about fresh fruit that all ages love - but especially in northern BC where winter dominates most of the year, it's tough to come by. Planning ahead and preserving fresh fruit is a great way to have special treats through the year. Whether you pick your own or find a great deal at the grocery store, pop those berries in the freezer in the peak of summer!
This blackberry sauce is perfect for glazing Dutch Oven Ham or a Whole Roast Chicken, and can you imagine Blackberry Glazed Ribs? Go sweet, too, and top your No Churn Vanilla Ice Cream with cooled sauce. My kids love a slice of a Big Dutch Baby with this one top. It feels more decadent than just plain fruit.
Key Ingredients
Berries - I went with frozen blackberries, but raspberries or blueberries will also work well.
Corn starch - This works with the natural pectins to thicken the sauce.
Sugar - Can't make a glaze without some sugar! Any type will do.
Lemon juice - I like a fresh squeeze to brighten up the flavours.
How to Make Blackberry Glaze & Sauce
***See recipe card below for precise measurements and instructions.***
Step 1: Add sugar and berries to a heavy bottomed pot.
Step 2: Stir and crush the berries as they heat.
Step 3: Combine lemon and corn starch in a bowl until there are no lumps.
Step 4: Whisk in cornstarch mixture until combined.
Step 5: Continue to cook until thickened to your liking.
Tips and Tricks
- Use frozen berries and let them thaw in the pot some before heating.
- Use a large enough pot as the sauce will sputter and bubble up some as it cooks.
- Let cool before using to glaze meats.
FAQs
I always use frozen berries because they have a bit of extra water in them compared to fresh, just from the nature of freezing and thawing. You can likely use fresh berries but you'll need a splash of water to get them started. And honestly, when I have fresh, ripe berries? They are going straight in my mouth! Use your reserves to make sauce.
Corn starch must always be added to cool liquid and whisked well to dissolve. This way it will easily incorporate into your hot liquid. When you sprinkle corn starch right over a hot pot, that is when you have lumps that won't smooth out no matter what you do! Save yourself frustration and always add to cool liquid first - this goes for anything you are thickening, such as soup or cheese sauce.
Photos by Dante from Shire by the Sea
More Fruity Favourites
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Blackberry Glaze & Sauce
Ingredients
- 3 cups blackberries thawed if frozen
- ¾ cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon corn starch
Instructions
- Combine blackberries and sugar in a pot and heat on stove on low heat, stirring and crushing the blackberries.
- Mix lemon juice and corn starch together in a small bowl until thoroughly combined.
- Slowly add lemon juice mixture to blackberry sauce, stirring until well incorporated.
- Continue to simmer on low for another 5-7 minutes.
- Serve warm over pancakes or ice cream. Allow to cool to use to glaze cooked meat.
Notes
- Store in the refrigerator for up to a week, covered or freeze for later use.
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