Blackberry-Raspberry Sauce

• 2 cups frozen blackberries, thawed
• 1/4 cup black raspberry preserves

1. Mash 1/2 cup blackberries with fork in small bowl.
2. Puree remaining berries in processor.
3. Pour puree into strainer set over bowl, pressing on solids to extract as much liquid as possible.
4. Discard solids in strainer.
5. Whisk preserves and mashed berries into puree.
6. (Can be made 1 day ahead.
7. Cover and refrigerate.)

frozen blackberries, black raspberry preserves

Taken from www.epicurious.com/recipes/food/views/blackberry-raspberry-sauce-231319 (may not work)