Type what you have

Ingredients

• ✓ blackberry
• green leaf lettuce
• salmon
• raspberry
• strawberry
• honey mustard dressing

Instructions

1. 1 Gently toss lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl to combine.
2. 2 Drizzle salad with dressing; gently toss to coat.

By SunnyDaysNora

Ingredients

• ✓ blackberry
• passion fruit juice
• soy sauce
• lemon juice
• honey
• parsley
• sea salt
• black pepper
• ahi tuna steak
• green onion

Instructions

1. 1 Crush blackberries in a bowl until smooth. Add passion fruit juice, soy sauce, lemon juice, honey, parsley, sea salt, and pepper and stir until marinade is thoroughly mixed.
2. 2 Place tuna in a glass dish and pour marinade over top; flip several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours.
3. 3 Remove tuna from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Heat a nonstick skillet over medium-high to high heat. Sear tuna in the hot skillet for 1 to 1 1/2 minutes per side.
5. 5 Remove from the skillet and slice into 1/4-inch thick slices.

By Cher Stewart

Ingredients

• ✓ blackberry
• shallot
• garlic
• blackberry jam
• red wine
• beef stock
• butter
• salt
• black pepper
• venison steak

Instructions

1. 1 Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
2. 2 Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

By Web Spinner

Ingredients

• ✓ blackberry
• pork tenderloin
• sage
• rosemary
• salt
• black pepper
• blackberry jam
• honey
• red wine
• red wine
• honey

Instructions

1. 1 Season pork tenderloin on all sides with sage, rosemary, salt, and pepper; place into a slow cooker. Spoon blackberry jam, 1/4 cup honey, and 2 tablespoons red wine over top. Cover and cook on Low until very tender and slightly pink in the center, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 About 15 minutes before serving, bring blackberries, 1/2 cup red wine, and 2 tablespoons honey to a boil in a saucepan over medium-low heat. Reduce the heat and simmer until sauce thickens slightly and some berries burst, about 15 minutes.
3. 3 To serve, slice tenderloin and spoon blackberry sauce over top.

By leeann3800

Ingredients

• ✓ blackberry
• ketchup
• water
• jalapeno pepper
• cider vinegar
• honey
• garlic
• liquid smoke
• lime
• cornstarch
• water
• chicken wing
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine blackberries, ketchup, 1/4 cup water, jalapenos, vinegar, honey, garlic, and liquid smoke in a small saucepan. Stir in lime juice and bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes.
3. 3 Mix together cornstarch and 1 tablespoon water in a cup; stir mixture into the sauce. Simmer until slightly thickened and syrupy, about 5 more minutes. Remove from heat and set aside.
4. 4 Toss wings with oil in a large bowl. Season with salt and pepper and toss until evenly coated.
5. 5 Cook wings on the preheated grill, turning occasionally, until cooked through, 20 to 25 minutes.
6. 6 While the wings are cooking, pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining to squeeze out the last remaining drops of sauce from the residue.
7. 7 Place grilled wings into a large, clean bowl. Add hot blackberry BBQ sauce and toss until well coated. Serve hot.

By Chef Mo

Ingredients

• ✓ blackberry
• cranberry
• walnut
• raspberry
• strawberry
• blueberry
• arugula
• olive oil
• black pepper
• salt
• honey
• lemon juice
• olive oil
• black pepper
• himalayan pink salt
• lemon juice
• honey
• balsamic vinegar
• raspberry
• blueberry

Instructions

1. 1 Place ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.
2. 2 Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.
3. 3 Divide salad among four serving bowls; drizzle with vinaigrette.

By Tierra_Beloved

Ingredients

• ✓ blackberry
• feta cheese
• green onion
• red bell pepper
• cucumber
• apple
• apple
• spinach
• black pepper
• salt
• basil
• honey
• dijon mustard
• orange juice
• balsamic vinegar
• blackberry jam
• olive oil
• salt
• white sugar
• walnut
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
3. 3 Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
4. 4 Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.

By N Yager

Ingredients

• ✓ blackberry
• olive oil
• pepper
• kosher salt
• espresso powder
• balsamic vinegar
• blackberry jam
• beef stock
• cabernet sauvignon
• celery
• carrot
• shallot
• garlic
• olive oil
• pork tenderloin
• black pepper
• mustard
• paprika
• salt
• brown sugar
• balsamic vinegar

Instructions

1. 1 Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
2. 2 Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
3. 3 Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
4. 4 Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
5. 5 Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
6. 6 Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

By Chateau Ste Michelle

Ingredients

• ✓ blackberry
• jalapeno pepper
• water
• brown sugar
• honey
• orange juice
• orange liqueur
• garlic
• orange zest
• ham

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Place jalapeno peppers on a baking sheet.
2. 2 Broil in the preheated oven, turning every 2 to 3 minutes, until skin on the jalapenos is blackened and bubbling, 8 to 10 minutes.
3. 3 Remove jalapeno peppers from oven and place in a resealable plastic bag; set aside for 5 to 10 minutes. Carefully open the bag and remove jalapeno peppers; let sit until easily handled. Peel blackened skin from jalapeno peppers, slice open, remove the seeds, and mince the pepper.
4. 4 Combine jalapeno peppers, blackberries, water, brown sugar, honey, orange juice, orange-flavored liqueur, garlic, and orange zest in a saucepan over medium heat; simmer for 5 to 10 minutes. Reduce heat to low and continue simmering until glaze has reduced in size and is thickened, 5 to 10 minutes more. Mash the glaze with a potato masher until blackberries are broken down. Remove saucepan from heat.
5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Place the ham in a roasting pan and brush some of the glaze over the ham; cover loosely with aluminum foil.
6. 6 Bake in the preheated oven, basting with glaze every 20 minutes, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. Remove ham from oven and brush with more glaze. Let stand for 10 minutes before slicing.

By WhitneyBondcom

Ingredients

• ✓ blackberry
• raspberry
• blueberry
• peach
• uncured smoked ham
• salad green
• canola oil
• black pepper
• salt
• parsley
• dill
• lemon juice
• garlic
• dijon mustard
• honey
• green onion
• mayonnaise
• champagne vinegar

Instructions

1. 1 To make the dressing, combine the vinegar, mayonnaise, green onion, honey, Dijon mustard, garlic, lemon juice, dill, parsley, salt, and pepper in a blender or food processor with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Set aside when complete.
2. 2 Place mixed greens into a large salad bowl, top with dressing and remaining ingredients, and serve.

By Boar's Head

Ingredients

• ✓ blackberry
• pork loin chop
• salt
• black pepper
• olive oil
• shallot
• thyme
• port wine
• blackberry juice
• chicken broth
• balsamic vinegar
• cornstarch
• water

Instructions

1. 1 Season both sides pork chops with salt and black pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chops; sear until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C). Transfer chops to a plate; set aside.
2. 2 Heat remaining 1 teaspoon oil in the same skillet. Add shallots and thyme; cook and stir until shallots translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Cook until reduced by one-third, about 5 minutes.
3. 3 Stir cornstarch and water together in a bowl until becomes a paste; stir into sauce. Cook and stir until thickened, about 1 minute; reduce heat to low. Stir in blackberries; simmer until just warmed through.
4. 4 Return chops to the skillet; turn to coat in sauce. Serve chops topped with more sauce.

By Scott Koeneman

Ingredients

• ✓ blackberry
• confectioners' sugar
• cornstarch

Instructions

1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Ingredients

• ✓ blackberry
• sugar
• lemon juice

Instructions

1. 1 Combine blackberries, sugar, and lemon juice in the bowl of a food processor; pulse until smooth and sugar is dissolved, 15 to 20 seconds.
2. 2 Strain blackberry mixture into a separate bowl using a fine-mesh strainer; discard solids. Store, covered, in the refrigerator.

By France Cevallos

Ingredients

• ✓ blackberry
• white sugar
• lemon juice

Instructions

1. 1 Rinse and drain blackberries. Place into a bowl. Add sugar and mix well. Let sit for 30 minutes to allow sugar to draw out blackberry juice.
2. 2 Mix in lemon juice and begin to mash berries. Mash by hand with a fork or potato ricer, or puree in a food processor. If desired, strain through a fine mesh sieve to remove seeds. Serve warm or cold.

By Diana71

Ingredients

• ✓ blackberry
• yellow cake mix
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread blackberries into a 9x13-inch baking dish.
3. 3 Place cake mix into a large bowl. Mix in butter until mixture resembles cornmeal; sprinkle mixture evenly over blackberries.
4. 4 Bake in the preheated oven until blackberries are bubbling and topping is golden brown, about 30 minutes.

By Jellybean

Ingredients

• ✓ blackberry
• vanilla frozen yogurt
• white sugar
• ice pop mold

Instructions

1. 1 Place blackberries in a blender or the bowl of a food processor; cover and blend until smooth. Pour blackberry purée through a fine-mesh sieve placed over a large bowl to strain out seeds; discard solids.
2. 2 Stir frozen yogurt and sugar into blackberry purée; mix well. Pour mixture into ice pop molds; freeze until solid.

By platypusofdeath

Ingredients

• ✓ blackberry
• vanilla yogurt
• granola

Instructions

1. 1 Layer 1 cup yogurt, 1/2 cup granola, and 4 blackberries in a large glass; repeat layers.

By Natalie

Ingredients

• ✓ blackberry
• sugar
• vodka

Instructions

1. 1 Pour sugar into a 1-quart jar; fill remaining space with berries, but do not pack down. Pour in vodka so berries completely covered; seal jar. Let the jar stand for 2 months, shaking jar every week; sugar should dissolve and vodka become colored.
2. 2 Strain liquid through a fine-mesh sieve, then through a coffee filter to remove berries. Pour into pretty bottles. Drink as a cordial or to flavor lemonade or iced tea.

By Barbara Tantrum

Ingredients

• ✓ blackberry
• white sugar
• butter
• vanilla cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
3. 3 Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
4. 4 Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.

By JA Taylor

Ingredients

• ✓ blackberry
• white sugar
• lemon juice
• salt

Instructions

1. 1 Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
2. 2 Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes.
3. 3 Remove from the heat and cool for a few minutes before serving, or refrigerate for later use; it will thicken further as it cools.

By France Cevallos

Ingredients

• ✓ blackberry
• honey
• spiced rum
• ice

Instructions

1. 1 Muddle blackberries and honey in a cocktail shaker until berries are mashed. Add spiced rum and 1 cup ice. Shake until well chilled. Pour into an old-fashioned glass. Mound with remaining 1/2 cup ice. Garnish with additional blackberries and serve with a straw.

By Juliana Hale

Ingredients

• ✓ blackberry
• white sugar
• thyme
• sage
• vinegar

Instructions

1. 1 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
2. 2 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
3. 3 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

By Luba

Ingredients

• ✓ blackberry
• blueberry
• raspberry
• marshmallow

Instructions

1. 1 Combine blueberries, raspberries, and blackberries in a bowl; mix gently. Top with marshmallows; stir in if desired. Refrigerate until ready to serve.

By Jenny Miller

Ingredients

• ✓ blackberry
• white sugar
• water
• red wine

Instructions

1. 1 Heat sugar and water together in a small saucepan over medium-low heat; cook and stir until sugar dissolved. Set simple syrup aside to cool.
2. 2 Purée blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp.
3. 3 Whisk strained blackberry juice, cooled simple syrup, and red wine together in a large bowl until well combined; chill in the refrigerator until cold.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and store in the freezer.

By Robert

Ingredients

• ✓ blackberry
• spiced rum
• sweet and sour mix
• ice cube
• ginger beer

Instructions

1. 1 Place blackberries in a shaker; muddle. Pour rum and sweet and sour mix over muddled blackberries; fill the shaker with ice. Cover and shake until chilled. Pour into a glass and top with ginger beer.

By Allrecipes

Ingredients

• ✓ blackberry
• white sugar
• all-purpose flour
• pie crust
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine 3 ½ cups of blackberries with 1/2 cup sugar and flour in a large bowl. Spoon mixture into the unbaked pie crust. Spread remaining 1/2 cup of blackberries on top of sweetened berries.
3. 3 Cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
4. 4 Brush the top crust with milk and sprinkle with remaining 1/4 cup sugar.
5. 5 Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C) and bake until filling is bubbly and crust is golden brown, an additional 20 to 25 minutes. Cool on wire rack.
6. 6 Serve and enjoy!

By Michelle Verdiere

Ingredients

• ✓ blackberry
• strawberry
• blueberry
• raspberry
• sugar

Instructions

1. 1 Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.

By faulknor

Ingredients

• ✓ blackberry
• ✓ blackberry
• strawberry
• banana
• orange juice
• ice
• white sugar

Instructions

1. 1 Place 1 cup blackberries, strawberries, banana, orange juice, ice, and sugar in a blender, in that order; blend on high speed until smooth, 30 to 60 seconds. Divide among 4 glasses; top each with 3 blackberries.

By daftpunkcook

Ingredients

• ✓ blackberry
• sponge cake shell
• whipped topping
• strawberry
• raspberry

Instructions

1. 1 Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.

By Chelsey Carr

Ingredients

• ✓ blackberry
• sugar
• cornstarch
• cinnamon
• allspice
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Mash blackberries in a saucepan with a potato masher.
3. 3 Stir in sugar until juices are released. Remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. Stir cornstarch mixture back into the saucepan.
4. 4 Bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes.
5. 5 Stir in cinnamon and allspice. Remove saucepan from the heat and allow jam to cool, 30 to 45 minutes.
6. 6 Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice before serving.

By hulagirl