1 can Oregon Specialty FruitTM Blackberries, drained, reserve juice
1-1/2 tsp. Corn starch
1 tsp. Lemon juice
2 Tbs. Crème de Cassis
- Drain blackberries and reserve juice. Set Blackberries aside along with 1?4 cup Blackberry juice.
Combine remaining juice from blackberries and Crème de Cassis in a medium saucepan and cook on medium-high until juice has reached a low simmer.
- Add cornstarch to reserved blackberry juice, and stir until completely dissolved.
- Add cornstarch mixture to simmering juice, and stir well until liquid is thickened, about 5 minutes.
- Add blackberries and lemon juice to thickened sauce and stir until berries are enrobed in sauce.