Monday, April 6, 2009

Recipe: Blackberry Liqueur Sauce

4 Cups Black Berries 1 tablespoon lemon zest
½ cup Chambord 1 tablespoon lemon juice
¾ cup sugar 1 pouch liquid pectin

Wash blackberries, 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 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot sauce into hot jars , leaving ¼ inch head space. Adjust two- piece caps. Processing 10 minutes in a boiling water canner.
If you can’t wait to sample, like my husband, great on cheesecake as a topping and also as a sauce for Blue Bell’s Home Made Vanilla Ice Cream. This way you illuminate the need to can or process, just let it sit to absorb all the flavors. And then use as a topping.

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