All Things Blackberry

I’ve been spending some time picking blackberries lately.  A lot of blackberries!  This year, they are so big and juicy, and oh-so-tasty!

What do I do with all those blackberries, you ask?  Well, I freeze a ton.  Ok, maybe not a literal ton, but several gallons.  Mostly, this preserves them until I have time to do whatever I’m going to do with them.  I always make jelly.  This year, I’ve made marionberry, blackberry and marion/blackberry.  Later this year, I will make boysenberry!  Yum!  Then, I save back a few gallons to make cobbler when the kids are home.  And then, well, you know… I make blackberry liqueur.  Today, I’m going to give you the recipes for both of those things.

First off, there is a difference between blackberry liquor and blackberry liqueur.  Basically, liqueur has added sugar.  It can be sipped alone, or added to a favorite recipe to give your cocktail a special, additional flavor.  We like to make blackberry margaritas out of our blackberry liqueur!  (It also makes a nice Christmas gift…)

Making blackberry liqueur, is very easy.  The most difficult part is waiting for it to be “done.”  So, here’s how ya do it:  Fill a quart jar with blackberries.  I’d pick out all the thorns, etc… but hey- that’s your call!  Then, add 3/4 cup of sugar to the jar.  If your berries seem a little tart, you can add more sugar, but I like to test it with less… you can always add more later, if that’s what you want to do.  THEN, fill the jar with vodka.  Yup… fill that jar all the way to the top!  Then put a tight lid on it, and turn it upside down, and watch the sugar float to the bottom.  Throughout the day, keep checking on your jar, and turn it upside down, or right side up, in order to get the sugar to completely mix with the berries and alcohol.  I probably turned mine 5-6 times before it was thoroughly mixed.  Place your jar in a dark cupboard.  And, you know, just leave it there.  I leave mine for about two weeks, and then, I strain it, and add more berries and send it back to the cupboard to get all yummy!  In two weeks, I’ll strain it and let it sit in the cupboard for another two weeks.  The longer you let it sit, the better it gets!

The second recipe I want to share with you has been in my family for many, many years.  Word on the street is that the recipe made its way from the east on the Oregon Trail.  I don’t know if that’s true, but it’s fun to think about.  In our family, we call it cobbler pie.

The first thing you’ll need to do is prepare your berries.  Take 4 cups of berries, and add sugar to taste (between 1/2 to 1 cup) and add a cup of water and mix.  Then, let them sit for a while so that the sugar, berries and water can all get happy together.

What you’ll need for the batter:

  • 1/2 cup sugar
  • 1/4 cup oil
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup flour
  • cinnamon sugar

Mix together the sugar, oil, salt and baking powder.  Then, add the milk and alternate it with the flour.  When it is well mixed, pour 2/3 of the batter into a 9 X 13 baking dish.  Cover the batter with the berries and juice.  Then, top it off with the remaining batter and sprinkle it with the cinnamon sugar.  Bake at 350 for 35-40 minutes.

When the cobbler is finished, we let it cool for a bit, and then dish it up with ice cream… topped with more cinnamon sugar!  It is fabulous!

 

 

 

 

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