Savory Blackberry Sauce (Thanksgiving Sauce)

This savory blackberry sauce is sweet, tart, juicy, and so vibrantly delicious. It is a fantastic compliment to turkey or chicken on Thanksgiving, but it could be served whenever you feel like it.

 

 

It is so easy to make, with sweet blackberries, sugar, tart lemon, and a little balsamic vinegar to keep things interesting. 

 

A few years ago I made a Thanksgiving for 2 post, and this year I thought I'd make a new menu. This blackberry sauce is now a part of my Modern Thanksgiving for 2!

 

While cranberry sauce is the traditional go-to for Thanksgiving, Blackberry sauce brings a new dimension to the meal with its complex flavor profile.

 

Blackberries offer a more robust, less tart taste than cranberries, which pairs beautifully with both roasted meats and vegetarian dishes.

 

This sauce can be used for pretty much anything though, it is delicious on pork chops, in a salad like this warm chicken salad, or with this Moroccan harissa chicken and butternut squash.

 

It also pairs well with various holiday classics, including roasted vegetables like brussels sprouts, or as a drizzle over goat cheese and fig crostini for a refined appetizer.

 

Ingredients

 

• Blackberries: blackberries offer a rich, deep flavor that is sweet with just a hint of tartness. You can use either fresh or frozen berries, making this sauce easy year-round.
• Sugar: Sugar helps to enhance the natural sweetness of the blackberries, balancing the tartness and making the sauce more palatable for pairing with savory dishes.
• Lemon juice and zest: Lemon juice adds brightness and a pop of acidity, which helps cut through the sweetness of the sauce and prevents it from becoming too heavy. The zest adds extra lemony flavor without making it more sour.
• Balsamic vinegar: Balsamic vinegar adds complexity to the sauce with its slightly sweet and tangy flavor. It enhances the richness of the blackberries and ties together the sweet and savory elements of the sauce.
• Fresh thyme: Thyme introduces an earthy, herbal note that pairs beautifully with the sweetness of the berries and the acidity of the balsamic vinegar, giving the sauce a savory depth.
• Cornstarch: Used as a thickening agent, cornstarch helps achieve the perfect consistency for the sauce, ensuring it's not too watery but still pourable. A little goes a long while though!

 

 

Instructions

 

In a small pot over medium heat, combine the blackberries with sugar. Stir to combine, but be careful not to mash the berries too much. Stir occasionally until the sugar has dissolved, about 2-3 minutes.

 

Meanwhile, in a small bowl, make cornstarch slurry. Combine the cornstarch with lemon juice, zest, and balsamic vinegar. 

 

Pour the cornstarch slurry into the blackberries and stir to combine. Add the fresh thyme and stir until the sauce has thickened, roughly another 2-3 minutes.

 

It's thick enough once you dip a spoon into the sauce and drag your finger along the backside of the spoon; If the sauce doesn't move back into the well you made, it is thick enough. 

 

 

Before you serve it, taste and adjust the seasonings accordingly. Either by adding more sugar if it's too acidic, or more lemon juice if it's too sweet! 

 

Best served warm, but it can be served cold as with the classic cranberry sauce as well. Serve with your favorite Thanksgiving dishes or any other dish (for tips - keep on reading!). 

 

Substitutions

 

Berries: If blackberries are hard to find, this recipe works well with other berries like raspberries, blueberries, currants, or a mix of the aforementioned (In Norway we usually call it skogsbær, or forest fruits) for a slightly different flavor profile.

 

Sweeteners: If you prefer other sweetener options, you can replace sugar with honey, or maple syrup. As honey is sweeter and more concentrated than sugar, start with 3 tablespoons instead. You can always add more later!

 

Herbs: Fresh thyme adds an earthy depth, but if you're out of thyme, rosemary or sage can be used as a substitute for a slightly different herbal note. Just keep thinking about Thanksgiving herbs and you should be fine.

 

 

Vinegar: If you don't have balsamic vinegar on hand, you can use red wine vinegar or apple cider vinegar, though the sauce may have a bit more tang and less sweetness. The vinegar can also be omitted without changing the rest of the recipe.

 

Variations

 

• Spicy version: Add a pinch of cayenne pepper or a dash of red pepper flakes to the sauce to give it a subtle heat, perfect for those who like a bit of spice with their sweetness.
• Make it lux: For a richer, more decadent sauce, stir in 1 tablespoon of butter at the end to give the sauce a glossy finish and added depth. It's Thanksgiving after all!
• Fruitilicious: Add some small pieces of diced apples or pears to the blackberries for a fruity mix that adds texture and flavor complexity to the sauce. Make sure you get to cook them enough for the pieces to soften.
• Alcoholic version: Add a splash of red wine or even port during the simmering process for a deeper, more luxurious flavor that pairs beautifully with holiday roasts. 1-2 tablespoons should be enough. 

 

 

Equipment

 

All you need for this blackberry sauce is a small cutting board, a knife, a zester for the lemon, a small saucepan to make the sauce in, and a spoon or ladle to stir the sauce! You will also need a small bowl and spoon to make the cornstarch slurry.

 

However, if you want to make a smooth sauce (see Expert tips below), you will also need a strainer. Another helpful tool is a manual lemon squeezer. 

 

Storage

 

As you will see in my new small Thanksgiving party menu, this blackberry Thanksgiving sauce is perfect for make-ahead.

 

This sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 4-5 days. Reheat it gently on the stove or in the microwave before serving.

 

If you feel it is too thick, you can add a splash of water while you reheat. But remember that a cold sauce is much thicker than the warm version.

 

You can also freeze the sauce for up to 3 months. To reheat, let it thaw in the refrigerator overnight and warm it on the stovetop.

 

Expert tips

 

• Smooth sauce: This is a chunky sauce by default, however, if you want it slick and smooth, this is what you do: while you stir the sauce, mash the berries so it's an even sauce. Once the sauce is done, run it through a fine-mesh strainer to get out all the seeds. This sauce will be thinner than a chunky one, so if that is of concern, add more cornstarch slurry after straining. 
• Taste as you go: Blackberry sweetness can vary depending on the season and whether you use fresh or frozen berries. Taste the sauce as it simmers, adjusting the sugar and lemon juice accordingly.
• Simmer, not boil: Cook the sauce at a gentle simmer rather than a boil to help the flavors meld and prevent the sugar from burning.
• Use fresh thyme: Fresh herbs provide a more vibrant flavor than dried ones, so stick with fresh thyme if possible for the best results. If you don't have that, either use another herb (as mentioned above) or omit it altogether, instead of opting for dried.

 

 

Recipe pairings

 

Here are my suggestions for recipes that work really well with this blackberry sauce.

 

Roasted meats

• Whole roasted chicken with orange pepper
• Rosemary citrus turkey breast
• Garlic rosemary buttered steak
• Moroccan harissa chicken
• Pretty much any pork chops
• Herb-crusted rack of lamb

 

Holiday side dishes

• Pan-fried butter brussels sprouts
• Blackberry balsamic glazed brussels sprouts
• Garlic parmesan green beans
• Crunchy and creamy Waldorf salad
• On top of these caramelized onion and apple puffs

 

Other

• Salads like this maple mustard butternut squash salad
• Fig and goat cheese crostini, just drizzle a tiny amount on top
• Swap out the cranberry sauce in these cranberry breakfast muffins
• Instead of honey on this apple honey brie toast or in this blackberry grilled cheese

 

Recipe FAQs

Enjoy!

 

Did you like this recipe? Here are more holiday recipes I think you'll enjoy:

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