The price is too much, especially when The National Clonal Germplasm Repository at Corvallis, Oregon, sends out plants for free. I put in an order on line there last year for two Rose de Cote d'Or raspberry plants, after David Karp raved about their taste in his article. Two tiny, rooted cuttings arrived a few weeks ago, after around a year's wait, and are leafing out nicely in their one gallon pot. There might not be enough chill here to fruit them, but it's fun trying. Several French websites report that it's one of the most aromatic raspberries in existence. Here is a link that might be useful: NCGR-Corvallis - Rubus Germplasm

Sugarshane: Second the motion on what Austransplant said about the duller color, and would add only that ripe blackberries tend to separate from the plant with a very tender pull. Trouble is, at that stage they are also about ready to fall off, and if that happens they are usually ruined. They do not accumulate more sugars once they are off the canes. But let's be realistic. Blackberries are not intrinsically a very sweet berry until they reach the danger point for falling off, and when picked at the dull stage their shelf life is very short indeed. You either have to eat them, process them, or freeze them very quickly. For industrial uses like jellymaking, winemaking, or cobblers, where some sugar is added, I wouldn't wait until the very end. Don Yellman, Great Falls, VA

This will use 1 3/4 cups. It might suit the bill if you prefer savory things: Pork Tenderloins With Blackberry-Mustard Sauce Yield: 6 Servings Ingredients 1 1/2 ts minced fresh thyme, divided 1/2 ts ground pepper 1/4 ts salt 1/4 ts ground allspice 1/4 ts ground cinnamon 2 cloves garlic, minced 2 pork tenderloins, -(3/4-pound) 1 vegetable cooking spray 1 tb olive oil 1 1/4 c no-salt-added chicken broth, - divide; d 2 tb balsamic vinegar 1 tb brown sugar 1/2 ts cornstarch 2 tb water 1/4 c blackberry mustard 3/4 c fresh blackberries 1 fresh thyme sprigs, -(optional) Instructions: Prepare Blackberry Mustard (see below) Pork: Combine 1/2 teaspoon minced thyme and next 5 ingredients in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees. Remove pork from skillet; set aside, and keep warm. Add remaining 1 cup chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup. Strain mixture, and discard solids. Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. Yield: 6 servings(serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries). Per serving: 140 Calories; 5g Fat (33% calories from fat); 19g Protein; 6g Carbohydrate; 49mg Cholesterol; 361mg Sodium NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into 1/2-inch-thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired. Recipe by: Cooking Light, Jul/Aug 1994, page 71 Blackberry Mustard 1 c. fresh blackberries 1/4 c. plus 3 T. hot Dijon mustard 3 T. honey 1 T. balsamic vinegar 1 t. dry mustard Process blackberries in food processor, strain and discard seeds.Combine puree with remaining ingredients and stir well. Store in airtight container in fridge for up to 2 weeks. Alternatively: Blackberry-Peach Chutney 1 medium onion, chopped 1 tbs minced garlic 3 tbs olive oil 1 1/2 tsp salt 1/4 c. white wine vinegar 3/4 c. light brown sugar 1 tsp ground cumin 1/4 tsp cayenne pepper 1/2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 4 c. sliced peaches, (about 1-1/2 lbs) 1 c. fresh blackberries 1/2 c. walnut halves Instructions: In a large frying pan, saute the onion and garlic in olive oil over low heat. Add the salt, vinegar, sugar and spices, blending well. Add the fruits and nuts. Continue cooking over low heat for 12-15 minutes, until the fruit is lightly cooked. Let cool. For best taste, cover and refrigerate overnight before using. It keeps for months when stored in a covered jar in the refrigerator. NOTES : Makes enough to accompany 8 servings of pork or game as main course And there's a very nice Just-Blackberry Chutney at the site below. I hope this helps. Carol Here is a link that might be useful: UKTV Food

Here is a link that has alot of recipes from the civil war era.It has a recipe for blackberry wine as well as many other interesting sounding drinks. Here is a link that might be useful: Civil War Cookbook