I made raspberry and blackberry sauces to serve with a cheesecake recently. The sauced were almost an afterthought but they were so good and easy that they ended up being my favorite thing about the dinner.
1 lb. blackberries
3 tbsp. sugar
1 tbsp. lemon juice
Combine blackberries, sugar and lemon juice in a pan. Cover and cook until bubbling, approximately 10 minutes. Remove from the heat; place in a food processor and blend. Pass through a strainer to remove the seeds. Chill before serving.
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