Blackberry Cabernet Sauce
Makes 4 cups
1 pound blackberries, about 4 cups
2/3 cup agave syrup
or fruit juice concentrate
1/2 cup Cabernet Sauvignon, divided
(Syrah or Merlot also work well)
2 tablespoons Clabber Girl Cornstarch
Bring the berries, agave or fruit juice and 1/3 cup of the wine to a boil. Reduce the heat and allow to simmer for 15 minutes. Stir to dissolve the cornstarch into the remaining wine,add to the mixture, cook and stir for about 2 more minutes.
Remove from the heat. Cool and serve. Will keep refrigerated for several weeks.
I have to admit I am too lazy to make preserves. But I frequently take the time to cook fresh fruits and berries. This a simple method to capture the taste of fresh blackberries while they're ripe. Make extra to give to friends, or just freeze plenty of berries to make more come autumn. Needless to say, this is delectable with ice cream, cheesecake and especially with anything chocolate.