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Easy Blackberry Sauce

Contributed by: Melinda

We try to pick blackberries every summer so we can pop them in the freezer for various winter treats. We used to make blackberry cobbler often, although now more often we just thaw and eat them. When we get the berries home, we just measure out 4-8 cup portions, pop them into freezer bags and into the freezer they go. When they thaw, they give off some amazing blackberry juice. For this recipe, I place a large strainer over a deep bowl to collect the juice. The proportions can be adjusted pretty easily for the amount of juice you have. To adjust the oregano, use the same amount just remove the stems earlier.

3 cups pure, unsweetened blackberry juice
3/4 cup weak chicken broth (not too concentrated)
Two 2-inch sprigs fresh oregano from tips of branches
1 clove garlic lightly, smashed and separated into pieces
4 grinds black pepper
2-3 tbl cold butter, cut into small cubes
1 heaping teaspoon prepared horseradish
  • Combine blackberry juice, chicken broth, oregano, garlic and black pepper in a saucepan over medium heat
  • Bring to a boil and lower heat allowing sauce to reduce
  • After 20 minutes, remove oregano sprigs
  • Continue reducing sauce to about 1/3 and thickened (approximately 20-30 more minutes) - turn off heat
  • Remove garlic pieces
  • Add butter cubes whisking until sauce is smooth and glistening
  • Stir in horseradish and serve over hot roast beef

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