| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
California |
Fruits, Sauces/dres, Breads, Muffins & r |
3 |
Servings |
INGREDIENTS
| 1 |
pt |
Fresh blackberries or |
|
|
Olallieberries |
| 2 |
tb |
Creme de cassis or |
|
|
Blackberry liqueur |
|
|
Sugar to taste |
INSTRUCTIONS
1. Place fruit in food processor or 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 3/4 to 1 cup.
* Timesaver Tip: Recipe can be prepared up to several days ahead and
stored, covered, in refrigerator. It also freezes well; use within 4
months.
Recipe By : the California Culinary Academy
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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