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Home » All Recipes & Inspiration » Seedless Blackberry Sauce

Seedless Blackberry Sauce

Published: Oct 19, 2022 by Genevieve Morrison · This post may contain affiliate links

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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!

A decorative glass bowl of seedless blackberry sauce on lace beside 3 blackberries.

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

4 ingredients on a table with titles describing what they are.

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.

A fork holding a slice of duck meat with blackberry sauce.

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.

A collage of 4 numbered images showing how to make seedless blackberry sauce

Common Questions

1. Can I freeze this sauce?

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.

2. How long will it last?

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.

3. Can I use this on sweet recipes too?

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. 

A plate with beans, duck and stuffing.

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Few Recipes To Use With This Sauce

  • Roasted Duck with Blackberry Balsamic Reduction Sauce
  • Stuffed Cornish Game Hen with Garlic and Sage
  • Maple Butternut Squash Crostini with Mushrooms
  • Perfectly Pan-Seared Rosemary Lamb Chops
A decorative glass bowl of seedless blackberry sauce on lace beside 3 blackberries.

Seedless Blackberry Sauce

This savory 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!
5 from 1 vote
Print Pin Rate
Course: sauce
Cuisine: International
Diet: Gluten Free
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 4 ounces
Calories: 60kcal
Author: Genevieve Morrison

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.

Notes

This recipe is for a small amount, perfect for 4-6 people. If you’re making this for a Thanksgiving dinner for a large family, be sure to double the recipe accordingly.
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.

Nutrition

Serving: 1ounce | Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 108mg | Fiber: 2g | Sugar: 12g | Vitamin A: 122IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 0.3mg
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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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