Blackberry and Brandy Sauce recipe

Blackberry and Brandy Sauce recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pancakes
  • Fillings for pancakes

This is a really easy sauce to serve over ice cream, cheesecake or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.

55 people made this

IngredientsServes: 12

  • 575g fresh blackberries
  • 150g sugar
  • 1 tablespoon brandy
  • 2 tablespoons cornflour
  • 60ml water

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Place the blackberries, sugar and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornflour in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(65)

Reviews in English (53)

Simply delecious. In fact Divine-09 Aug 2010


Yummy. My mom taught me a secret to berry and liquer/brandy sauces... Add 8 peppercorns before cooking. Strain out (mesh strainer or cheese cloth) seeds/peppercorns. This adds a great layer of flavor. Try it - you'll like it :-)-07 Aug 2008


WOW! We enjoyed this over Blackberry ripple ice cream one evening and cheesecake the next. SunsetInAZ is right about adding peppercorns. Even if you choose not to add them, you'll enjoy the sauce much more without the seeds, so be sure to strain the sauce after cooking.Thanks for sharing.-09 Aug 2008


Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

A Christmas holiday or Thanksgiving treat. I like to dip turkey in it and eat it. Ham is good too.
Best to made a day or two ahead and chill in icebox in a air tight container till needed.

I use MOHAWK natural fruit flavored Brandy
Different brandy will change the taste and I find this one the best, but others may work with other flavors brandies too.
Peach, Cherry, Plum, Apricot may work.

The Best Blackberry Brandy

1. Hiram Walker Blackberry Brandy

For many, Hiram Walker Blackberry Brandy is the go-to when they want that blackberry flavor. It’s a necessity for many fun berry-themed cocktails and sometimes, you just need the best. Hiram Walker has a long history, founding Canadian Club in 1858. Though it was a Canadian company, Hiram Walker originally operated out of Detroit. When prohibition was imminent, however, they quickly relocated to Ontario. Today, it’s one of the largest distilleries in North America and is a true grain-to-glass operation.

Their blackberry brandy is made by blending perfectly ripe blackberries with the finest brandy. This creates a warm, delightfully fruity palate with rich, deep flavors that makes for a wonderful addition to many bright, fruit-based cocktails. The use of real berries gives it an edge over many berry-flavored spirits as it has a more authentic feel and the sweetness isn’t overwhelming or artificial.

2. LeRoux Blackberry Brandy

Not only is LeRoux Blackberry Brandy a little higher in alcohol content than most flavored brandies, but it’s also a little more complex. Premium blackberries are blended with premium brandy to create this deep, delicious spirit.

Hailing from Poland, it has the flavors for a layered and flavorful brandy and it’s the best choice if you’re hoping to get the party started with your fruity cocktails. The slightly elevated alcohol content means it’ll work that much faster, making it the best choice in many circumstances.

On the nose, you have a medley of floral notes, almost reminiscent of a flower bouquet. The palate follows with a rush of fresh fruit and baking spice in the background.

3. Phillips Blackberry Brandy

The Phillips family company began in 1912 as a wholesaler of newspapers, candy, and magazines. After two great years, they expanded into other areas and other products. By 1933, prohibition was ending and the company became the exclusive distributor of Hiram Walker and Schenley, two of the biggest distillers at the time.

Over the years the company comes to represent and distribute many other distilleries, eventually dabbling in their own creations. The company is passed down through the family, where it remains today. They’re currently involved with the marketing and distribution of a wide range of brands while they simultaneously focus on their own spirits, one of which is a delicious blackberry brandy.

They use their own standard brandy as the base and blend it with quality blackberries from Oregon. The result is a balanced spirit with deep, rich, fresh flavors of strong blackberries. The mouthfeel is smooth and the aroma is just as sweet as the taste.

4. Mohawk Blackberry Brandy

Mohawk Blackberry Brandy is one of many flavored brandies from Mohawk, all of which are made with the same care and level of attention to detail. Mohawk uses fermented fruit juice and premium brandy in their creations. Blended together, they age in oak barrels for a time which only adds to the depth and richness of the flavors.

Mohawk sources only the highest quality blackberries to make the required fermentation and you can taste the sweet ripeness on each sip. The complexity given by the oak makes for a layered, complex flavor that works well to perfectly balance any sweet, fruity cocktail. This is great for anyone who prefers to tone down any sweetness and to ensure the flavor remains authentic and not sickly-sweet.

In addition to cocktails, it’s a lovely brandy to sip neat or slightly warmed. The blackberry flavor lends itself nicely to a warmer drink. It may seem unconventional but it’s one of many ways you can enjoy this unique and enticing blackberry brandy.

5. Bols Blackberry Brandy

Bols Blackberry Brandy stands out for its incredible smoothness, strong brandy base, and higher proof than many others of its kind. Not wanting to overdo the sweetness, Bols offers a spirit that’s heavy on their tasty brandy with sweet, gentle, delicious hints of the blackberry flavor.

The product's focus on the brandy rather than the blackberry makes it an excellent choice for many super-sweet cocktails that may require some balance. It’s also nice for taking shots if you want them sweet, or sipping neat if you’re a fan of the brandy.

Either way, Bols does a great job here at creating something unique while staying well within the category.

The blackberries on the palate are rich, deep, fresh, and ripe with a similarly intoxicating aroma. It’s truly an exquisite spirit that any fan of blackberries should try.

All About Blackberries

Blackberries (Rubus fruticosus) are a perennial shrub covered with thorns. and are known as brambles. They are native to Europe, but are found in growing wild in the North America. They are also grown on a commercial scale in the U.S. In the wild, blackberries are found in hedgerows, along roadsides, and in fields that have been allowed to become overgrown.

Blackberry season lasts from June to September.

The berries have a short shelf life, so plan to use them quickly. They will keep in a refrigerator for a few days. Do not wash until you are ready to use them.

The berry is formed by a collection of droplets that are attached to a central stem. Each droplet is filled with juice and has one tiny, edible, seed in it.

  • 1 ½ pints blackberries
  • 2 tablespoons blackberry brandy
  • 2 tablespoons orange juice
  • 3 tablespoons honey, preferably berry-blossom honey

Pick over the berries and reserve 1 cup of the smallest and most attractive. Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey. Transfer the mixture to a sieve set over a medium bowl. Press the puree through the sieve and discard the seeds.

Just before serving, stir in the reserved whole berries.

Make Ahead Tip: Prepare through Step 1 cover and refrigerate for up to 8 hours.

Savory blackberry sauce

The blackberry sauce is very easy to make, simply heating the blackberries with a couple other ingredients to reduce down a little, and it makes for a luscious accompaniment to the meat. I've added a little cloves as I think the warm spice is a great compliment to their flavor.

While I've served it worth the duck here, it would also go well with game like venison, chicken or even a steak.

I have made the sauce both with and without straining, and it's really up to you which you prefer. Plus, I think it depends on your blackberries as some have more seeds or firmer middles than others. Straining is, naturally, much smoother, but also takes a little longer. But you can also make it ahead of time, so really whatever you prefer.

What I would say is if you strain it, make sure you push through and then scrape as much of the solids from the strainer. They held to add a little thickness and body to the sauce.

Pan-fried venison with blackberry sauce

Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.

Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.


Thickly peel and chop a small celeriac, then boil with 3 small potatoes. Drain when tender and mash with butter and plenty of seasoning.


Venison, an excellent source of protein, is low in calories. It also supplies an easily absorbed form of iron, so is ideal for pregnant and menstruating women. Venison contains good levels of the energising B vitamins – a standard portion provides 60 per cent of our daily B12 requirement.

Panna Cotta with Blackberry Brandy Sauce

A panna cotta is a basic pudding that is thickened with gelatin. It's a very simple dessert to make and yet gives off such an elegant air that you can make it for any dinner party and look like a genius.

It’s so lovely when something that seems so elegant is actually easy to make. Panna cotta is exactly that. Un-molded out of little ramekins onto individual dessert plates, panna cotta sits there looking pure and innocent, with a decadent luxurious sauce drizzled on top like a gorgeous scarf or pashmina. It’s the perfect little black dress – simple, plain but so ready for a daring accessory. (I don’t know how I know this fashion and style information not having a little black dress myself, but it’s what I believe to be true.)

Panna cotta literally translates into “cooked cream”, but in fact there is very little cooking involved. While you do bring the cream, milk, sugar, vanilla and (in this case) rum to a boil in a saucepan, the mixture is actually thickened with gelatin. If you haven’t worked with gelatin before, you need to know a few things. First of all, gelatin is not vegetarian. It is a product made from animal collagen, so if you have vegetarian guests coming for dinner, substitute agar-agar in the same proportion (you can learn more about agar-agar here). Secondly, you need to “bloom” the gelatin. That simply means moistening the gelatin with water and then heating it so that it can work its magic and offer that elasticity that holds this dessert together. In this instance, you will moisten the gelatin with water and it will get heated when added to the hot milk and cream.

The other ingredient that gives this recipe for panna cotta a little cachet is the vanilla bean. The recipe already calls for vanilla extract, so why bother with the vanilla bean too? Well, because it provides an even more intense and pure vanilla flavor and puts those tiny little specs of vanilla seeds in the cream that any lover of vanilla will be thrilled to see. If you don’t have a vanilla bean on hand (or don’t want to pay the exorbitant prices charged for vanilla beans), you can stick with the vanilla extract.

The panna cotta do need about 4 to 6 hours to chill and set up after you’ve combined all the ingredients. Wrap the ramekins with plastic wrap while they chill. If you can manage to remember, after about an hour of setting time, push the plastic wrap down onto the surface of the desserts. This will help prevent a skin from forming on the top. If you don’t remember, or don’t have time to come back for this step, don’t worry. After all, the top of the little puddings will eventually become the bottom of the presented desserts and no-one will see or taste it.

The chilling time for the panna cotta is enough time to make ten or twelve batches of blackberry brandy sauce… and you only need one. In other words, there is plenty of time to make the accompanying sauce and it is a very quick throw together, so there’s no need to rush. It’s what we call a “dump-and-stir” recipe – put all the ingredients in a pan and stir them together. There is the added step of puréeing the blackberries and straining it, but again… you have the time!

Make sure to let the sauce cool to at least room temperature before spooning it delicately on the panna cotta. The intense color is such a lovely contrast to the just off-white puddings and its smooth texture blends right in with the soft and smooth cooked cream, making it an experience. An elegant experience.

Salmon with Blackberry Brandy Sauce | Jasmine Rice with Shiitake and Green Onion

I’m trying to get myself to like seafood, but so far, I haven’t cooked much of it at home. Tonight was my first time cooking salmon, and it turned out so fantastically! A big part of the problem with why I don’t usually like seafood is that it’s hard to find good, fresh fish. But when I woke up this morning, I decided that today would be the day that I’d try to cook salmon at home. There’s a gourmet market near my house that has an entire fish counter that doesn’t even smell remotely fishy. I figured they’d have some good salmon…and they did!

This recipe is outstanding! The sauce is luscious, and the salmon melts like butter. I’ve only eaten salmon a few times, but I knew that I had to be careful not to overcook it. If it dries out, it really loses something. It was perfect! I highly recommend trying this recipe! Yet another hit from the lovely Jaden Hair!

Salmon with Blackberry Brandy Sauce
Jaden’s Steamy Kitchen

I like to stir in the fresh blackberries last, to prevent the delicate but seedy fruit from breaking up in the Blackberry Brandy Sauce. This is also a great sauce for pork chops, or if you’re vegetarian, try this over thick slices of cauliflower “steak.” Slice a head of cauliflower into 3/4 inch thick slices, so that they resemble big, thick, roundish slabs. 1 slab per person. Season and pan fry each side for 2 minutes (you might have to use 2 frying pans) in a bit of olive oil until golden brown. Bake at 250F for 10 minutes until the center can be pierced easily with a fork. Remove, tent and continue on with recipe below to make the Blackberry Brandy Sauce.

4 salmon fillets, about 1 inch thick and 6 ounces each
kosher salt and freshly ground black pepper
1 tablespoon cooking oil
2 teaspoons Dijon mustard
½ teaspoon chili powder
¼ cup water
2 tablespoons balsamic vinegar
2 tablespoons seedless blackberry preserves
3 tablespoons brandy
1 pint fresh blackberries
1 ½ tablespoons butter
¾ teaspoon kosher salt

Lightly season the salmon with a pinch of salt and pepper on each side. In a frying pan over high heat, add the cooking oil. When the oil is very hot, add the salmon fillets, not touching. Fry for 2 minutes, flip the salmon, turn the heat to medium, cover and let cook for an additional 2-3 minutes or until the salmon is just slightly rare in the middle. Cook an additional minute if you like your salmon cooked all the way through. Remember the residual heat will continue to cook the salmon further after you remove from heat. With a spatula, remove the salmon to a plate and tent loosely with tin foil to keep warm while you make the sauce.

Return the same frying pan on medium heat (you should have some juicy bits and oil still clinging to the pan) whisk together the mustard, chili powder, water, vinegar and blackberry preserves. When the sauce is bubbling nicely, pour in the brandy and whisk. Simmer for 3 minutes until the sauce thickens to coat the back of a spoon. Stir in the blackberries and the butter. Stir to melt and incorporate the butter. Taste the sauce, you may want to season with the 1/2 teaspoon of salt if you are using unsalted butter. You can also an additional 1/2 teaspoon blackberry preserves if the blackberries are puckery tart. Too sweet? Add another 1/2 teaspoon of balsamic vinegar. Pour over the salmon and serve.

MacGourmet Rating: 5 Stars

I knew that I wanted to make rice on the side, and Dino suggested adding mushrooms. So we saw some great shiitakes in the store, and I thought scallions would add a nice mild onion-y touch at the end. The broth really gave it a lot of flavor too. It turned out really nicely…and I’ll use the leftovers to go with tomorrow night’s dinner.

Jasmine Rice with Shiitake and Green Onion

2 cups jasmine rice
1 clove garlic, minced
extra-virgin olive oil, to cover bottom of pan
2 ¾ cups low sodium chicken broth
2 loose handfuls shiitake mushroom caps, sliced
kosher salt
pinch red pepper flakes
2 green onions, chopped on an angle

Heat oil in a medium saucepan. Add dry rice, garlic, mushrooms and red pepper flakes and stir until fragrant. Season with salt and add red pepper flakes. Cover with broth and bring to a bubble. Turn heat to low and cover. When rice is done, toss in green onions and serve.

Blackberry-Glazed Lamb Chops

Jim Cohen of Terrazza Restaurant at Caesars Palace served these guest-pleasing lamb chops with a chickpea purée and arugula salad at his Beard House dinner. The chef's recipe for the blackberry glaze calls for tamarind paste, but lime juice is an easy-to-find substitute.


  • 1 shallot, minced
  • 1 tablespoon extra virgin olive oil
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme
  • 3 anchovies, minced
  • 1 tablespoon whole-grain mustard
  • Chopped flat-leaf parsley
  • 3 tablespoons blackberry jam
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tamarind paste or lime juice
  • 4 single bone-in lamb rib chops
  • Salt and freshly ground black pepper to taste


To make the sauce, sauté the shallots in the olive oil until soft. Add the cream, garlic, thyme, anchovies, and mustard. Simmer until the anchovies have melted into the cream and the sauce is thick enough to coat a spoon. Remove from the heat and add a handful of chopped parsley.

Heat a grill or grill pan. Combine the jam, Worcestershire, and tamarind paste or lime juice in a small bowl to make the glaze. Season the lamb chops with salt and pepper and brush both sides with the glaze. Grill chops for a minute or two on each side for medium-rare (depending on the thickness). Serve with the sauce.