Recipe archive
Blackberry BBQ Sauce
Ingredients
3 ½ cups blackberries
1 cup water
¾ cup ketchup
¾ cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sriracha sauce - omit or reduce amount for less spice*
½ tablespoon garlic - minced
Salt to taste preferences
Pepper to taste preferences
Notes
Inspired by https://entirelyelizabeth.com/blackberry-bbq-sauce/ - as I make this, it will change over time; so watch for updates!
Method
To a medium-sized saucepan, add the blackberries and water. Bring to the boil and then reduce to medium heat.
Using a spatula, smash the blackberries until they are well broken down. Continue simmering and smashing the berries for around 5 to 10 minutes. NOTE: This step creates the blackberry liquid base.
Remove from heat. Using a fine-mesh sieve, remove the seeds from the blackberry liquid base.
Discard the seeds and pour the blackberry liquid base back into the saucepan.
Add the ketchup, brown sugar, apple cider vinegar, Dijon mustard, sriracha sauce, finely minced garlic, salt, and black pepper (to your taste preferences).
As the mixture comes to a boil, continue stirring until all the ingredients are well combined.
Reduce heat to a medium-low simmer and allow the barbecue sauce to thicken for 20 to 30 minutes. Stir every 5 to 10 minutes, or it will stick and burn to the saucepan. NOTE: The barbecue sauce will be done when you run your finger up the silicone spatula, and the sauce does not fill back into the space you trace.
Remove the Blackberry BBQ Sauce from heat and allow it to slightly cool before pouring it into a clean glass jar or airtight container.
Store in the refrigerator for up to one month. NOTE: Refrigerate overnight before serving. This will help the barbecue sauce to set and intensify in flavour.