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Blackberry sauce

Cooking Time : 20 mins


  • 500g blackberries
  • 100ml red wine vinegar
  • generous pinch salt
  • 1½ tsp brown sugar (or to taste)
  • ¼ teaspoon Dijon mustard
  • 2 cloves
  • pinch freshly ground nutmeg
  • 1 cinnamon stick


The Knepp Wilding Kitchen uses foraged wild ingredients to embellish many of our dishes (all subject to our foraging guidelines) and we’ve been serving a delectable cake made with blackberries in the café. These nutritious and delicious berries also make a great match with meat in a savoury sauce.


  1. Clean the blackberries under cold running water in a colander and remove any stems. Put in a saucepan with 100ml water and the rest of the ingredients and bring to a simmer.
  2. Simmer for about 15 minutes, pressing down the blackberries to break them up - watch out if you use a wooden spoon for this as you might find it dyed purple!
  3. Keep simmering until the liquid has reduced by about half, continuing to press down the blackberries to break them up. Taste and add another pinch of sugar if the sauce needs it.
  4. Either bottle up the sauce as is for a thick and rustic finish (as in the photo) discarding the cinnamon stick and cloves. Or for a smoother finish, press the sauce through a fine strainer.

Our 12+ Policy

Knepp Wildland Safaris and campsite are all about the quiet and patient observation of nature.

Some of the species we are likely to encounter are shy or can be frightened by loud noises or sudden movements. Our campsite with open-air fire-pits, wood-burning stoves and an on-site pond is unsuitable for small children.

For this reason, our safaris, holiday cottages and campsite are suitable only for children of 12 and over.

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