Blackberry Pie Sauce

February 28, 2017

My boyfriend’s parents live in Springfield, OR, just outside of Eugene. They have an acre of land – probably more but i don’t know what an acre looks like so i’m guessing. When they moved to this property his dad got super busy building literally everything! He’s redone their entire kitchen, built-out the existing garage into a guest room, etc… My favorite addition is an EPIC greenhouse, complete with gravity-fed irrigation, which pulls water from the cistern connected to the garage gutters. Self-sufficient is their jam. In their greenhouse they grow tomatoes, tomatillos, basil, cucumbers, and lots of other bomb stuff. When we spend 4th of July weekend in Oregon, they sent us home with TONS of vacuum packed veggies from last summer bc they were already drowning in new harvest from this year’s plants. The property also has loads of blackberry bushes, that they pick and freeze. His mom had probably 10 bags of frozen blackberries from the year before in their freezer, and hadn’t even started picking this year. THATS A TON OF BERRIES.

I volunteered to take as many bags off their hands as needed and they unloaded them ALL. Needless to say my first plan of action was PIE. I effing LOVE PIE. So I made like three. I’ve been looking for other ways to use the blackberries since I got tired of avoiding the kitchen and my lack of self-control.


We had dinner guests last weekend, one of whom I know prefers to not eat gluten and sugar. I made this sauce thinking we’d spoon it over ice cream, top it with chopped nuts, shredded coconut etc… We didn’t use it all and so i froze it, and will pull it out in the future for use on pancakes or chocolate cake. OM NOM.

Blackberry Pie Sauce

Blackberry sauce for ice cream topping, pancakes, cake topping or eating with a spoon!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 2 cups


  • 4 cups fresh or frozen blackberries
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 1/4 cup organic agave nectar
  • 1/4 tsp cinnamon


  • Place berries and water into high-speed blender and blend until fruit is smooth
  • Pour berry puree into a fine mesh sieve and stir with a spatula repeatedly to push the fruit puree into the bowl below, leaving the seeds behind. This part is time-consuming but completely worth it. 
  • Transfer bowl of seedless berry puree into a saucepan
  • Add remaining ingredients and heat over medium heat
  • Simmer sauce on medium/low, stirring occasionally. The idea is to dissolve all of the agave, meld the flavors, and remove as much water out of the sauce so it thickens a bit. 
  • Cool and transfer to mason jars. Store in fridge for 3-5 days, in freezer for 3-6 Months. Serve cold or reheat in the microwave prior to serving.

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