2 1/2 c. ripe blackberries
1/3 c. packed brown sugar
1/2 tsp. salt
1/4 c. white balsamic vinegar
1/4 c. + 1/4 c. water
1 tsp. corn starch
Put the berries, sugar, salt, vinegar and one-quarter cup of the water into a sauce pan over medium-high heat. Cook until the berries start to break down and give off their juice, about 10 minutes.
If you’d like (I did), mash about half the berries to make the sauce saucy-er.
Whisk the corn starch into the remaining quarter-cup of (cool) water. Stir the corn starch slurry into the sauce. Let cook for a few more minutes until thick and glossy.
Serve warm or cool, your choice.