SC - Summertime Cerulean Blue Sauce

[snowfire at mail.snet.net]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>
 
>>  I attempted to make this sauce for a recent event.  However, it didn't
>>  turn blue - it stayed a blood-red colour. It also didn't set. 

>I don't know, but did you use "store'bought" blackberries, or home grown ones?
>I know that when home grown "Himalaya" blackberries are ripe, they stain
>everything they touch with a deep midnight blue stain that is impossible to
>remove.

>Truly ripe blackberries are very mushy, not at all firm.  They do not ship
>well at all, therefore commercial varieties have been bred to be sold in an
>unripe state.  Like most "improvements" in comestibles, this removes all taste
>from the product.
 

I would imagine if anything that wild blackberries would have been used in this 
recipe?  

We had blackberries that grew wild around and about where I lived in Wales, and 
we used to go "blackberry pickin'" each September.  The bushes belonged to 
no-one, usually being on common ground. 

The juice that's obtained is a deep purplish colour, not really blue or red.  
I'm wondering too then if the blue came from something else not blackberries?  
Or is Cerulean Blue really perhaps a purplish colour?  

Elysant
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