Blackberry Bourbon Dessert Sauce

The thought of Blackberry Bourbon Dessert Sauce makes my stomach growl. I use the sauce on cheese cake, ice cream and apple pie as well as pancakes and waffles. Thicken the sauce a little more than the recipes calls for by stirring in confectionery sugar and you have a sweet and savory glaze for donuts, cookies and quick breads. This is fantastic over a lemon pound cake, muffins and sugar cookies.

Blackberry Bourbon Coulis

To change up the sauce you can replace blackberry juice for diced fresh peaches, blueberries, cherries and other soft fruits. Try different with the recipe to make it suit your tastes. A denser, less juice fruit will need an adjustment in liquid. If you find it’s too thick you can thin it down with cider.

Originally, this was a recipe that called for whole blackberries but the dessert sauce was disappointing because of the seeds. I decided this week to give up on the whole berry and use juice. This is a nice dipping sauce for fruit and is an interesting addition to a cheese and cracker plate. Be creative! I’d love to hear how you use the sauce.

For a non-alcoholic version you can substitute apple cider for the bourbon.

Blackberry Bourbon Dessert Sauce

Blackberry Bourbon Dessert Sauce adds savory flavor to cheese cake, ice cream and apple pie. Use in place of maple syrup on pancakes and waffles.
Course Sauce
Cuisine American
Author Robin Follette


  • 1 cup bourbon
  • 2 cups blackberry juice
  • 1 tablespoon vanilla
  • 2 tablespoons sugar or honey
  • 1 teaspoon molasses
  • 2 tablespoons pectin


  • Place the bourbon and blueberries in a 2 quart sauce pan. Bring to a boil then lower heat and simmer until the bourbon is reduced by two-thirds. Stir in the pectin while the sauce is simmering. Add the vanilla, sugar and molasses and simmer for 10 minutes or until you get the consistency you prefer. The sauce will thicken as it cools.


Stores well in the refrigerator for two weeks.
Blackberry Bourbon
Blackberry Bourbon Sauce raises dessert to a new level!