Dulce de Moras en Almíbar: Colombian Candied Blackberries
Dulce de Moras en Almíbar is a wonderfully sweet, vibrant, and incredibly easy dessert that is heavily popular across Colombia, particularly within the mountainous Andean Region. Characterized by its brilliant ruby color and thick, fruity syrup, this treat is widely used as a decadent topping or simply enjoyed on its own.
The secret to this lightning-fast 15-minute recipe is combining equal parts of fresh blackberries and sugar with just a tiny splash of water, letting the fruit’s natural juices create the syrup. Carefully skimming the foam as it boils ensures a beautifully clear, foolproof sweet!
Dulce de Moras en Almíbar (Candied Blackberries)
A simple, vibrant Andean dessert! Fresh blackberries quickly boiled in sugar to create a rich, fruity syrup.
Ingredients
- 1 lb Fresh blackberries moras
- 1 lb Sugar
- 2 tablespoons Water
Instructions
- Prep the fruit: The very first step is to wash the blackberries thoroughly under cold water. Once clean, carefully remove and discard all of the small green stems or leaves from the fruit.
- Build the syrup: Place the clean blackberries into a cooking pot along with the sugar and the 2 tablespoons of water. Place the pot over medium heat and let it come to a gentle boil.
- Simmer and skim: Let the mixture boil steadily for about 5 to 10 minutes. As it cooks, you will notice a light foam rising to the surface; use a spoon to continuously skim and remove this foam to ensure your final syrup is glossy and clear.
- Cool and serve: Once the syrup has slightly thickened and the fruit is soft but intact, remove the pot from the heat. Let it cool, and your sweet is ready to be served!
Notes
- Holy Week Traditions: In Colombia, traditional homemade sweets and desserts take on a deeply special character during Semana Santa (Holy Week). During this season, families across the country prepare large batches of recipes exactly like this one to generously share with neighbors, friends, and family.
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