Cassis sauce

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

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