Blackberry Sauce


Preparation info
  • Makes About

    1 Cup

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

This tart summer sauce refreshingly highlights roast chicken. Blackberries can be pureed, without cooking, into a thick sauce that looks like liquid ruby when spooned over the chicken. To give the sauce a lilt, Georgian cooks add unripe sour grapes to the sieved berries, but here I’ve substituted more readily available lemon juice.


  • cups ripe blackberries
  • 1 small garlic clove, peeled and roughly chopped
  • ¼ teaspoon <


Force the blackberries through a fine sieve or food mill into a bowl. With a mortar and pestle, pound the garlic, salt, and hot pepper into a paste and add to the sieved blackberries. Stir in the minced herbs and lemon juice to taste. Serve at room temperature.

For two classic Georgian nut sauces, see Satsivi and <