Blackberry Waffle Sauce

Ready for another great B4D?

I've sang the praises of B4D, or breakfast-for-dinner, before. So when Stefanie gave us a waffle iron for our housewarming/engagement, we decided to christen it for a weeknight dinner instead of trying to find a Saturday morning when we were all available for a leisurely breakfast.

Ready for their close-up...

To make use of our new blackberries, I decided to try making a fruit sauce to go on top of the waffles.

SO much more exciting than maple syrup.

Thank you, Joy of Cooking! This was magnificent, like pouring warm berry pie filling onto your breakfast plate. With freshly made waffles, bacon, turkey sausage, and kir royales (details coming soon!), we had a delightful evening breakfast.

Looking kind of electric...

I also suspect that this sauce would be delish over vanilla ice cream; and certainly would be wonderful with any type of berry. Some variations to try another time!

Yum!

Blackberry Waffle Sauce
"Hot Blueberry Sauce" via Joy of Cooking, adapted slightly

1 pint blackberries, or approximately 2 ⅓ cups
⅓ cup sugar
3 tablespoons fresh lemon juice, strained
1 tablespoon water
1 ½ teaspoons cornstarch

Step 1: Combine blackberries, sugar, and lemon juice in a saucepan. Cook over medium-high heat, stirring, until the berries release their juices.

Step 2: In a small dish, stir water and cornstarch into a smooth paste. Briskly stir the cornstarch mixture into the berries and cook until thickened, about 1 minute.

Step 3: All done! Pour over waffles, pancakes, french toast, ice cream, or whatever... and enjoy!