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Lillet Blanc Blackberry Sauce

By , from the Margarett Waterbury collection


This sauce is so simple to make, but its complex, herbal-fruit taste makes it seem much fancier and more complicated. I used frozen Himalayan blackberries; although they’re much seedier and a bit more acidic than Chesters or other cultivated varietals, the seeds are strained out in this sauce and the acidity balances the sweetness. Freezing berries ruptures their cell walls, making them release their juice more readily when cooked.

This recipe makes about one cup well-reduced sauce — enough to embellish a 9-inch cheesecake or make about eight Champagne cocktails. You can, of course, reduce it less — in which case, it will make more, and still taste delicious.


1 lb. frozen blackberries
1 cup Lillet Blanc
¼ cup sugar


  1. Thaw the blackberries in a medium saucepan over low heat, breaking them up with a wooden spoon as they melt to release their juice. When the berries are soupy and well crushed, pour them into a chinois strainer, then press with a wooden pestle to extract all the juice into a bowl.
  2. Return the juice to the pan and add the Lillet Blanc and sugar. Bring to a boil over medium-high heat, stirring to prevent burning, then reduce the heat to low and simmer for 30 to 45 minutes, stirring periodically, until the sauce has thickened and reduced by about half. Add additional sugar to taste, if necessary.

Related article: In defense of vermouth

This content is from the Margarett Waterbury collection.

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