Blackberry-Cassis cake recipes

greek yogurt sauce recipe
greek yogurt sauce recipe


cup(s) fresh or frozen blackberries 
1 cup(s) cassis 
2 tablespoon(s) cassis 
1/2 cup(s) sugar
 2 tablespoon(s) fresh lemon juice 
1 tablespoon(s) lemon zest 
2 tablespoon(s) cornstarch


Make the jam: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar, lemon juice, and lemon zest and cook over medium-low heat until berries begin to soften -- about 10 minutes.
Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan. Set the strained berries aside. Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice.
Bring the liquid to a boil, reduce heat to medium low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume -- about 2 cups.
Stir the reserved blackberries into the liquid. Remove from heat and cool completely.
greek yogurt sauce recipe

Reprinted with permission of Hearst Communications, Inc.

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