It's blackberry season! Chef Erin shares tips for storing fresh blackberries as well as a couple of her favorite recipes.
Savory Blackberry Sauce
for Salmon, Duck or Pork
2 cups fresh or frozen blackberries
3 tbsp sugar
1/2 cup water
1 tbsp fresh lemon juice
2 tsp cornstarch or arrowroot powder
pinch of white pepper
1 tbsp unsalted butter, cold
1/4 tsp red wine vinegar
Simmer the blackberries, sugar and water in a saucepan until the berries are soft and starting to fall apart (about 5 minutes).Take off the burner and put the blackberries into a sieve. Use a wooden spoon or rubber scraper to push the berries through until you have extracted all the liquid. Discard the residue.
Put the liquid back into the saucepan and bring to heat. Whisk in the lemon juice, cornstarch or arrowroot, and white pepper. Heat until it begins to thicken slightly.
Remove from heat and whisk in butter and a dash of red wine vinegar. Add a little salt, if desired.
Spoon over roasted or grilled salmon and it's also wonderful on duck breast or pork tenderloin.
2 cups fresh, crushed blackberries
1 cup sugar dissolved in 1/2 cup boiling water
2 cups brandy, divided
Add sugar to boiling water and stir until dissolved. Gently crush the blackberries. Using your hands is fine! Pour the sugar water over the crushed berries.
Pour the mixture into a glass jar, add 1 cup brandy and seal the jar and shake gently. Place the jar in a cool, dark cupboard for 1 week. Strain the mixture through a fine sieve or cheese cloth. Add the second cup or brandy.
Sip on it's own or blend with vanilla ice cream for a decadent smoothie!