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|
Related article: In defense of vermouth
This content is from the Margarett Waterbury collection.
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