This recipe goes with Dogwood Blossom Wedding Cake
Southern Living JUNE 2008
1. Stir together blackberries and sugar; let stand 1 hour.
2. Process blackberry mixture in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a bowl; press with back of a spoon to squeeze out juice, discarding solids.
3. Cook juice mixture and remaining ingredients in a Dutch oven over medium-low heat 12 minutes or until thick and bubbly. Cool. Cover and chill 8 hours.
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