Blackberry Mush

Blackberry Mush created by Nif_H

This is a recipe that my mother made when I was a kid. My sister has passed it on to me. I like best with plain cold milk or maybe vanilla ice cream.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Combine berries and 1 cup water in saucepan. Bring to a boil then reduce heat to a simmer and cook for 10 minutes.
  • Meanwhile, combine corn starch and 1/3 cup water until smooth.
  • Stir corn starch/water mixture in to berries and stir until thickened.
  • Remove from heat.
  • Add sugar and mixture until smooth.
  • Pour into 1 quart dish and cool.
  • Serve with milk or vanilla ice cream.
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RECIPE MADE WITH LOVE BY

@Maryland Jim
Contributor
@Maryland Jim
Contributor
"This is a recipe that my mother made when I was a kid. My sister has passed it on to me. I like best with plain cold milk or maybe vanilla ice cream."

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  1. James T.
    I make this with a quart of blackberries, 4 cups of water and 1.5 cups of sugar (or 30 packets of Splenda. I bring the berries and water to a boil. I then mash the berries with a potato masher add the sugar and 6 teaspoons of corn starch and simmer for an additional 10 minutes. Just like my Grandpop use to do.
  2. jtrout73
    My great-grandmother used to make this recipe when I was a little girl. Brought back many fond memories to have it again!
  3. Shelby Jo
    mmmmm yummy! I made exactly as directed and it was a simple and tasty ice cream topper :) I just love berries with vanilla ice cream. I really enjoyed the blackberries but think I'll do as another reviewer did and make it with raspberries next time! Thanks for posting! Made for your week 4 Football Pool win!
  4. Nif_H
    Obviously I didn't use blackberries (I don't like their hard little seeds), but raspberries worked great for this! Besides that substitution, I made this as directed. It took no time and tasted great on vanilla ice cream. Made for Maryland Jim's win of the Football Pool, week 4. Thanks Jim! :)
  5. Nif_H
    Blackberry Mush Created by Nif_H
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