Food Geek Friday: Blackberry Bourbon Sauce

The other week at farmers market, I spotted the last pint of blackberries. I couldn't leave them all alone like that so I bought them. Yes...I didn't want the berries to be alone like that. I once impulse purchased a sausage stuffed quail in the meat case at Central Market because it was alone. I gave it a very good home.

In my belly.

Of course now, I've got to figure out what to do with these bad boys. We already know I like to get my fruit drunk as evidenced here, here, and here. But how to do with it this time?


I looked as many different recipes, but just picked, fresh blackberries called for pure simplicity. Berries, sugar and booze.

And so it was.

Blackberry Bourbon Sauce


  • Blackberries - I had just under a pint.
  • 1/4 cup brown sugar
  • 1/4 cup bourbon


  1. Combine ingredients and blend until smooth. Push through a fine mesh strainer to remove the seeds and enjoy!

This sauce is so fresh and bright and can be used in a multitude of ways. I had it most often on a brownie, over ice cream or over both as a sundae.

It's the perfect foil to the richness. It would also work well on angel food cake. You could try it for brunch over your carb of choice - pancakes, waffles or French toast. It would also be a great stir-in for yogurt - especially Greek yogurt.

What would you pour it on?