|1 pint||Fresh blackberries or|
|2 tablespoons||Creme de cassis or|
|Sugar to taste|
1. Place fruit in food processor or blender. Process until smooth.
2. Press pureed fruit through a sieve into a bowl. Discard seeds left in sieve.
3. Stir creme de cassis into sauce. Add sugar to taste, stirring until dissolved.
Makes ¾ to 1 cup.
* Timesaver Tip: Recipe can be prepared up to several days ahead and stored, covered, in refrigerator. It also freezes well; use within 4 months.
Recipe By : the California Culinary Academy From: Western Mexican Cookbook
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