I think I might have to go into mourning when all the summer fruit is gone. It’s just so DEPRESSING. Plus, when summer is over it gets cold outside. Which I am a huge baby about. So cold weather is ALSO depressing. It’s really just a lose-lose.
Fortunately, I have some cute boots and some cozy sweaters just waiting to be busted out. And I have a bucket of blackberries at the ready to make oodles of this sauce. Which I can then freeze for chilly days when all I want to do is sit around in my boots and a sweater and eat summer berries. So maybe this winter won’t be so bad after all.
(PS: stay tuned for the french toast recipe in that last picture – it’s comin’ atcha later this week. And it will be SO. WORTH IT. Especially when you top it with this blackberry sauce).
Throw some of this saucy goodness on your ice cream as the last warm summer days slip away, or pile it on some toast, or, y’know, eat it with a spoon. Totally your choice.
- 1 cup fresh blackberries
- ⅓ cup sugar
- ½ cup water
- 2 Tbsp. rum
- Place all ingredients in a small saucepan and give them a good stir.
- Bring the mixture to a low simmer and cook uncovered, stirring frequently, for 20-25 minutes or until the mixture has reduced to a thick, dark purple sauce.
- Use sauce on top of ice cream, toast, french toast, pancakes, waffles, or anything else you can think of! This sauces saves in the fridge for up to a week.