Regular readers of this blog will know of my love for blackberries. That beautiful dark colour indicates lots of anthocyanin, a super powerful antioxidant. I made this lovely blackberry sauce that was ridiculously simple and wanted to share the 2-ingredient recipe and give you a list of suggested uses:
Quick and easy blackberry sauce
250g / 1 heaping cup fresh blackberries
1 tsp coconut sugar
Place berries and sugar in a pan and heat on medium for 20 minutes, mashing the fruit a bit. Puree in a blender or nutribullet and then sieve, removing seeds. Voila! Blackberry sauce. Keeps in the fridge for 3 days.
* Use on yogurt, in chia pudding, on oatmeal or porridge of the day
* Drizzle over homemade ice cream or sorbet
* stir into batter / or pour over pancakes or waffles
* add to your favourite vinagrette
* mix into banana bread or muffins
* use to make yogurt pops
* mix with sparkling water, lime and basil
* mix in wine or balsamic to make a sauce for duck or salmon