Friday, July 29, 2011

Blackberry Barbeque Sauce

Remember what I said the other day about desperation?

Desperation makes me creative.

I had a lot of blackberries I needed to use.    I was desperate to use them.   Desperate I tell you.

But not in jelly.   And not in syrup.  And not in bags of mixed berries in the freezer for pies later.

Even though I love blackberry jelly and syrup and bags of mixed berries in the freezer for pies later, I have enough.  

Enough is enough. 

So I really, really needed to find something else to do with more blackberries. I was desperate.  Before they took over the house.  And desperation resulted in creativity.

And creativity resulted in Blackberry Barbeque Sauce.     It's delicious.   As a bonus, it used up some cans of diced tomatoes I had in the pantry.   Here's the recipe:

Blackberry Barbeque Sauce
  • 2 cans diced tomatoes 
  • 2 large cloves garlic
  • 1 small-medium onion, diced
  • 1/4 cup red wine vinegar
  • 4 cups blackberry juice
  • 1 cup  white sugar
  • 1 cup brown sugar
  • 2 tsp molasses
  • 1/4 tsp cayenne
  • 1/2 tsp mustard powder
  • 1/2 tsp ground allspice
  • 1 TB salt
Heat the tomatoes, onion and garlic until soft.   Puree in blender.   Put back into wide bottom pot.  Combine the rest of the ingredients in the pot and simmer until reduced by half.    Adjust spices to taste.  Makes 6 1/2 cups. 

  • Blackberry juice:   Cook the blackberries with a bit of water [so they don't stick to the pot].   Mash.  Strain seeds and skins out.    I line my chinois [colander, sieve, strainer] with cheesecloth, put the mash in, and squeeze the juice out. 
  • Consistency:  We like it on the thin side.  If you want it thicker, cook it longer. 
  • You can halve the recipe if you need to.
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