Cassis sauce is excellent with sliced fresh peaches, ice cream or cake. While traditionally made with blackberries, it can also be made with olallieberries. When your customers ask, "What's an olallieberry?" tell them it's a hybrid cousin to both blackberries and raspberries.
Cassis Sauce
(Recipe by the California Culinary Academy)
Ingredients:
1 pint fresh blackberries or olallieberries
2 Tbsp. creme de cassis or blackberry liqueur
Sugar to taste
Instructions:
1. Place fruit in a high performance EXPEDITOR™ culinary blender. Process until smooth.
2. Press pureed fruit through a sieve into a bowl. Discard seeds left in sieve.
3. Stir creme de cassis into sauce. Add sugar to taste, stirring until dissolved. Makes ¾ to 1 cup.
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