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Andean blackberry sauce for desserts

For cheesecake, ice cream, pancakes or yogurt. Ten minutes on the stove.

15 min · 6 servings

Ingredients

  • 250 g blackberry pulp, thawed
  • 3 tablespoons sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water

Method

  1. 01Warm the pulp with the sugar over medium heat.
  2. 02Dissolve the cornstarch in the cold water and stir it in.
  3. 03Cook for 8–10 minutes until thick. Let it cool.

Tip

It thickens further as it cools. Take it off the heat a little earlier than you think.

Made with

Blackberry

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