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Blackberry Sauce


Do ahead: Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving.

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  • 2 16-oz bags frozen blackberries
  • 1 cup sugar
  • 2 Tbsp fresh lemon juice, divided
  • 4 tsp cornstarch
  • 1/2 tsp finely grated lemon peel


Servings 3


Step 1

Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute. Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1 tablespoon lemon juice and lemon peel. Cool slightly. Serve warm or at room temperature.


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