Can you freeze blackberry sauce?

Yes! This sauce freezes very well. Let it cool completely, then transfer to an airtight container (we like freezing in small mason jars so you can pull out just what you need). Blackberry sauce will keep for 3-6 months in the freezer. Defrost in the fridge overnight when you're ready to use it.

Is this sauce suitable for canning?

No - this recipe has not been pH-tested for safe home canning. If you'd like to save extra sauce, we recommend freezing it.

Can I make this without alcohol?

Yes! Omit the alcohol completely or substitute a bit of apple juice, white grape juice, balsamic vinegar, or your favorite nonalcoholic spirit for the rum.

Can I make a smoother version without the berry chunks?

Of course! For a smoother version, let sauce cool and give it a few pulses with an immersion blender. You also blend cooled sauce for a few seconds in a small blender to break up any large pieces. Once blended, this sauce will have a thicker texture, almost like a loose, spreadable jam or a coulis.

Does all the alcohol cook out?

While some alcohol will evaporate as this sauce cooks, we aren't simmering it long enough to eliminate all traces of alcohol from this recipe. If you're cooking for children, non-drinkers, or anyone in recovery, we recommend omitting the rum here (this sauce will still taste great!)

Can I make this sauce without seeds?

If you don't want any blackberry seeds, you can blend this sauce until smooth and then run it through a food mill or a fine mesh sieve to eliminate any remaining texture!

Blackberry Rum Sauce

Description

This easy blackberry rum sauce is ready in half an hour! Serve it over ice cream, french toast, pancakes, cheesecake, and more. It also freezes well!

Ingredients

Scale

12 ounces fresh blackberries (about 2 1/2 cups)
1/4 cup sugar
1/3 cup water
2 Tablespoons rum
pinch of kosher salt

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Instructions

Stir all ingredients together in a small saucepan.
Turn the heat to medium-low. Cook uncovered, stirring occasionally, for 20-25 minutes until blackberries have softened and the liquid has reduced to a thick, bright pink syrup.
Serve sauce while it's still warm, or let it cool completely and store in an airtight container in the fridge for up to a week. Blackberry rum sauce can be served warm or cold.

Notes

What kind of rum should I use? White rum and dark rum (or black rum) are both good here! White rum will give you a brighter, more pointed flavor; dark rums give this sauce a little bit more depth and complexity.

Additions and Substitutions. Use whiskey, brandy, red wine, apple juice, or your favorite nonalcoholic spirit in place of the rum (or omit the rum entirely for an alcohol-free version!) Swap the blackberries for blueberries, strawberries, raspberries, or peaches if you like. Use brown sugar, maple syrup, or honey in place of granulated white sugar (you may need to let the sauce simmer an extra few minutes to thicken up properly).

Serving suggestions. Serve this sauce over ice cream, cheesecake, French toast, pancakes, or crostini. You can also add a dollop to your favorite cocktails and salad dressings!

For a smoother sauce, let sauce cool and zap it a few times with an immersion blender (or pulse cooled sauce a few times in a small blender) to break up any chunks. If you blend the sauce, it will have a spreadable, jam-like consistency.

Storing and Freezing. Let sauce cool completely, then store in an airtight container in the fridge for up to a week or the freezer for 3-6 months. Defrost frozen blackberry sauce in the fridge overnight, then serve normally.