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
- 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.