Blackberry BBQ Sauce Recipe
Blackberry BBQ Sauce Recipe combines sweet blackberry preserves with tangy vinegar, honey, and spices to create a flavourful, easy-to-make sauce. It enhances grilled meats, vegetables, and sandwiches with a unique fruity twist. This versatile sauce stores well in the refrigerator or freezer and offers mild heat balanced by sweetness. Perfect for adding bold flavour to a variety of dishes.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- ½ cup blackberry preserves seedless if preferred
- 1 cup ketchup
- ¼ cup honey or light brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons red wine vinegar
- 1 teaspoon dry mustard powder
- ½ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
Get Everything In The Pot
- Grab a medium saucepan and toss in your blackberry preserves, ketchup, honey (or brown sugar if that’s what you prefer), both types of vinegar (apple cider and red wine), Worcestershire sauce, and all the dry spices mustard powder, garlic powder, red pepper flakes, salt, and black pepper.
Mix It All Up
- Whisk everything together until the sauce is smooth and everything’s nicely blended.
Start Cooking
- Put the saucepan on the stove over medium heat. Stir every so often as the sauce warms up and starts to bubble gently.
Let It Thicken
- Once it’s simmering, turn the heat down low. Keep it going for 10 to 15 minutes, stirring often so it doesn’t stick or burn. You’ll notice it thickening up and taking on a deep, glossy finish.
Taste Test
- Give it a taste. If it needs a little more salt, sweetness, or tang, adjust it to your liking. Add a splash of vinegar, a pinch of salt, or a bit more honey—whatever it needs.
Optional: Make It Silky
- If you want a perfectly smooth sauce, pour it through a fine mesh strainer to get rid of any seeds or spice bits.
Cool It Down And Store It
- Let the sauce cool a bit before using. Pour it into a jar or airtight container and stash it in the fridge. It’ll keep for up to two weeks.