Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Fresh blackberries or |
| \N \N | Olallieberries |
| 2 tablespoons | Creme de cassis or |
| \N \N | Blackberry liqueur |
| \N \N | 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