Friday, September 2, 2011

Saucy Blackberries

Sieving the Sauce
So as I mentioned in my previous post I picked lots of wild blackberries. I made an Apple and Blackberry Tart with about half of the them and then with the rest I decided to make blackberry sauce. Easy peasy, for every 100g of blackberries you need 25g of sugar or to taste. Pop the blackberries and sugar in a saucepan with about a teaspoon of water and simmer for about 15mins. I'm showing that coincidently my nail varnish matches the colour of the mixture and I know a good cook never wears nail varnish while cooking but this varnish is extreme wear according to the bottle and was a present all the way from the US. 

Simmering the Blackberries and Sugar
Blackberries after Stewing
So once the blackberries are suitably stewed I poured them into a jug and allowed them to cool. Once they had cooled I blended them using a hand blender. Very messy work since I was too lazy to use the correct jug i.e. a tall narrow one. Anyway once the mixture was uniformly blended I passed it through a sieve to remove the pips. This took forever, since the sieve is a particularly fine one and the mixture was thick. However, with lots of squashing using a spatula I got most of the puree/sauce through the sieve. I poured the sauce into a lovely bottle I recently purchased lemonade in and gave the birds the pips. I can't wait to use the sauce. I am thinking meringue and icecream maybe??

Messy Blending
Blackberry Sauce

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