Blackberry Cassis Sauce
10 ounces frozen or fresh blackberries
1/2 cup sugar
1/2 lemon juice, freshly squeezed
2 oz Cream de Cassis
Make the Blackberry Cassis Sauce:
In a pan, mix the blackberries, sugar and lemon juice on medium high heat. Once bubbling, reduce to a simmer, stirring continuously and pressing on the berries to help breakdown for about 10 minutes or until thick enough to coat the back of a spoon. Take off heat and cool for 5 minutes. Add the Crème de cassis and cool to room temperature. Store in fridge. Makes about 2 cups of sauce. Keep refrigerated for up to a week or freeze for up to 4 months. Tastes best when cold.
I prefer my dessert sauces more "rustic" with seeds and pieces of fruit but I know some people don't, so if you want to remove the seeds from the sauce do so after it has cooled and before you add the Crème de cassis. Use a fine mesh strainer over a bowl and push the sauce through to remove the seeds.
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