Seedless Blackberry Sauce

5 from 1 vote

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!

Prep Time2

Cook Time13

Total Time15

Course: sauce

Cuisine: International

Diet: Gluten Free

Servings: 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