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.


  1. That sounds delicious! Blackberries are usually part of the mess I have to clean off Mom's hillside, always about 50 feet of vine per every berry. This year there was less than thirty feet of vine total, and a whole half dozen berries.

  2. oH i VOTE YOU HAVE DESPERATION WAY MORE OFTEN BECAUSE YOUR RECIPES LOOK DIVINE. I don't know why my computer went into caps, so sorry. Anyways, I also love that you make recipes doable for the not-so crafty like me.

  3. What a blessing to have too many blackberries, especially since I have none and no place to go pick them. They are just a childhood memory for me now, unless I buy a bag of frozen ones at the grocery. Anyway, I have a jar of blackberry salsa in my pantry if you are looking for another option. No recipe, but you are very clever to come up with BBQ sauce, so I bet this will give you another challenge.

  4. Kris - that's a great idea! Next year....!

  5. This looks delicious! Do you know if it would be safe to can this in either a boiling water bath or pressure canner?

    1. I canned it with a steam canner. You can use a pressure canner if you wamt to be super safe. [You can put up almost everything with a pressure canner]


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