The sauce will keep for several weeks when refrigerated, but you will want to serve it at room temperature for maximum flavor.

1 1/2	cups	Water
1 1/2	pints	Fresh Blackberries
1 1/2	cups	Granulated Sugar
2	tbls.	Cornstarch
1/8	tsp.	Salt (optional)
2	tsp.	Fresh Lemon Juice (omit if blackberries are tart)

• In a medium saucepan warm the water over medium heat and bring to a boil. Add blackberries and return to boiling.
• Meanwhile, combine sugar, cornstarch, and salt (if desired) in a small bowl. Stir the mixture into the boiling blackberries and cook, stirring constantly, until thickened.
• Stir in lemon juice, if necessary, and cool before storing in a glass container.