Tom's Spicy Blackberry Pomegranate Sauce

Ingredients

• 3 cups Blackberries
• 1 cup pomegranate arils
• 2/3 cup sugar
• 1 jalapeño pepper, seeded and roughly chopped (leave the seeds in if you want more heat)
• 1 teaspoon Celia's Blackberry Ginger Balsamic Vinegar
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Directions

1. Combine blackberries, pomegranate arils, sugar, jalapeño, and vinegar in a medium saucepan. Bring to a boil, stirring frequently to prevent scorching. Reduce heat and simmer 10 to 15 minutes or until blackberries have broken down significantly. Continue to simmer, mashing blackberries against the side of the pan until blackberries are pulpy. Remove from heat.
4. Strain blackberry pulp through a fine mesh strainer until smooth. Return blackberry mixture to saucepan and bring to a boil. Whisk together cornstarch and water in a small cup or bowl. Add cornstarch mixture to boiling blackberry mixture and stir about 1 minute or until mixture is thickened and clear. Makes 2 cups.

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