Blackberry Sauce

Name: Blackberry Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 150 g Blackberry; 1 clove Clove; 2 Juniper; 0.5 Bay Leaf; small sprig fresh thyme Thyme; 1 tbsp sugar (15 ml) Sugar; knob of unsalted butter (15 g) Butter; about 1 shallot (30 g) Shallot; 50 g Mushroom; about 6 Tbsp (100 ml) Port; about 6 Tbsp (100 ml) Red Wine; pinch of salt Salt

Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.

FINISHING SAUCE · ROAST DUCK & GAME BIRDS

In the published recipe, this is the finishing sauce for roast wild duck with blackberry sauce.

Blanc's spiced blackberry sauce for roast duck.

On the jar

BLACKBERRY

Method: stove
Yield: about 1¼ cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

Sugar 15 mlPort 100 mlRed Wine 100 ml

Ingredients

Blackberry150 g
Clove1 clove
Juniper2
Bay Leaf0.5
Thymesmall sprig fresh thyme
Sugar1 tbsp sugar (15 ml)
Butterknob of unsalted butter (15 g)
Shallotabout 1 shallot (30 g)
Mushroom50 g
Portabout 6 Tbsp (100 ml)
Red Wineabout 6 Tbsp (100 ml)
Saltpinch of salt

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Blackberry Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Blackberry Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

Garlic-Dijon Vinaigrette★ STARRED KITCHENOn the jar: GARLIC DIJON
Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
Cucumber Broth★ STARRED KITCHENOn the jar: CUCUMBER BRO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Adapted from a Raymond Blanc recipe (Raymond Blanc / Recipe Archive (BBC Food roast wild duck)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Raymond Blanc / Recipe Archive (BBC Food roast wild duck) (published as “Blackberry Sauce”). Full citation lives in Provenance.

Companion jar