This savory, seedless blackberry sauce recipe is perfect for meat dishes like duck, pork, chicken, turkey, or even steak! It’s a smooth, seedless sauce with a touch of balsamic and orange that adds an elegant brightness to your meal! It also takes only 15 minutes to make!
This sauce is my go-to for roasted duck every time I make it, but I’ve also used it on pork chops and even Cornish game hen!
It’s a savory version of the blackberry compote I use in my panna cotta with blackberry cabernet sauce, which incidentally, can be used as a sauce for both sweet and savory dishes if you’re looking for a dessert sauce.
Ingredient Notes
Blackberries – you can use fresh or frozen, but if you use frozen, thaw first, and use any juices that are released.
Orange Juice – With or without pulp. You’ll be straining everything so you can use either.
Sugar – I used Sugar in the Raw, but you can also use white sugar or even brown sugar for a deeper flavor.
Balsamic Vinegar – I prefer dark balsamic, but you can substitute with white. It just won’t have quite as bold a flavor.
How to Make This Sauce – Step by Step
1. In a saucepan, add 6 oz. blackberries and ¼ cup orange juice. Use a potato masher to break apart the berries, and give it a stir.
2. Add 2 tbsp. of balsamic vinegar.
3. Add 2 tbsp. of sugar. Turn heat to LOW and simmer for 12-15 minutes, stirring occasionally, until nicely reduced.
4. Push sauce through a mesh strainer to remove the seeds. Place it in a container and refrigerate until ready to serve.
Common Questions
You can freeze blackberry sauce, and it will thaw perfectly. It helps to store it in a ziplock bag without any air inside so it doesn’t form ice crystals over time.
If not frozen, this sauce will stay delicious for at least 1-2 weeks. If frozen in a ziplock bag, it will be perfect for months.
It may not be perfect for every kind of dessert like my blackberry compote, but I think it would be very intriguing on vanilla ice cream or drizzled-over chocolate cake.
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Seedless Blackberry Sauce
Equipment
- 1 saucepan
- 1 potato masher
- 1 mesh strainer
- 1 bowl
Ingredients
- 6 oz. blackberries
- ¼ cup orange juice
- 2 tbsp. sugar – I used Sugar in the Raw, but you can use white or even brown sugar
- 2 tbsp. balsamic vinegar
Instructions
- In a saucepan, add 6 oz. blackberries, ¼ cup orange juice, 2 tbsp. of sugar and 2 tbsp. of balsamic vinegar. Use a potato masher to break apart the berries, and give it a little stir. Turn heat to low and simmer for 12-15 minutes, stirring occasionally, until nicely reduced.
- Push sauce through a mesh strainer to remove seeds. Place it in a container and refrigerate until ready to serve.
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