My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, July 2, 2010

Blackberry Liqueur Sauce

The blackberries are heavenly this year, yes I get mine from David at my favorite produce stand just down the road.

I first made this last year and ended up making several batches throughout the year with some of the blackberries I had frozen. This is the perfect dessert topping for a simple tart, plain cheesecake or simply over vanilla ice cream.

Blackberry Liqueur Sauce
Yield: about 3 half-pints
print recipe4 cups blackberries
1/2 cup Chambord
3/4 cup sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
1 pouch liquid pectin

Wash berries; drain. Combine blackberries, Chambord and sugar in a saucepan; let stand 2 hours, stirring occasionally. Add lemon zest and lemon juice. Bring to a boil. Stir in liquid pectin. Return mixture to a rolling boil. Boil hard. Stir in liquid pectin. Return mixture to rolling boil. Boil hard 1 minute, stirring constantly. Remove from hear. Skim foam if necessary. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Processing 10 minutes in a boiling-water canner.

Cook's Note: To make a thicker sauce:
1 8-ounce jar Blackberry Liqueur Sauce
1 1/2 teaspoons cornstarch

Put Blackberry Liqueur Sauce in a heavy saucepan. Add cornstarch, stirring to dissolve. Cook over medium heat until sauce thickens and has a glossy appearance. Remove from heat. Cool.

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