Blackberry Sauce

By exdircomp

The addition of cinnamon or other spices, and/or the insinuation of a few fresh lemon thyme leaves (especially good with the soufflé) into the simmering sauce. Just taste as you go. Or, when you don't need a sauce, dish it into a bowl, top it with crème fraîche or a dollop of fresh cheese, and call it dessert. Serve over cheesecake, or ice cream

Ingredients

• 3 cups fresh blackberries
• 2 tablespoons sugar
• 2 tablespoons water or dry red wine
• Drops of fresh lemon juice to taste
• 1 to 2 teaspoons kirsch, or to taste (optional)

Preparation

Step 1

Put one-third to a half of the berries in a medium saucepan, add the sugar and water or wine, and cook, covered, over medium heat until the berries release their juices, 2 to 3 minutes. Stir, cover, and cook until the berries have collapsed and the juices are sweet, rich, and syrupy. Fold in the remaining berries and just warm them through. Taste and adjust the flavor with sugar, drops of lemon juice, and kirsch, if desired. Serve warm or chilled.