Bere Marsh’s farm manager, Hannah, says homemade blackberry sauce is a true delight, bursting with the rich, tangy sweetness of freshly picked berries. Its flavour captures the essence of summer, while its velvety texture makes every spoonful luxurious.

What makes it so special is its versatility: drizzle it over pancakes, mix it with muesli and natural yoghurt, pair it with duck, or add a dash to a stir fry. It’s the balance between sweet and tart that elevates this simple dish into something more memorable. Whether enjoyed warm or chilled, it adds a touch of homemade charm and natural goodness to any meal.

Collection and storage
Pick your ripe blackberries. Don’t worry about overdoing it, as any you don’t use straight away can be frozen for later use. At home, rinse the blackberries in cold water and parcel them into freezer bags. About 200 to 250 grams per bag is usually about right.

Cooking
Put about 200 grams of blackberries into a saucepan and add a dash of water, plus a teaspoon of honey. Reduce the blackberries down on a low heat, keeping the lid on the saucepan to retain moisture.

When the mixture has softened enough, pass it through a mesh sieve to remove the pips before returning the sieved liquid to the saucepan.

Depending if you’re going savoury or sweet, as this point you can add some granulated sugar to the mixture and mix it in over a low heat. Add the sugar in stages and sample the sweetness of the sauce as you go.

If you prefer a ‘sharper’ sauce, you can even add a small amount of salt or some dashes of Soy Sauce. Again, taste the mixture as you add the ingredients to ensure you get a sauce that suits you.

Once you have the flavour right, keep it on a low heat and reduce everything down until the sauce is thick enough for a good consistency but still easy to pour.

Published: August 2025