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.

Whisk everything together until the sauce is smooth and everything’s nicely blended.

Put the saucepan on the stove over medium heat. Stir every so often as the sauce warms up and starts to bubble gently.

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.

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.

If you want a perfectly smooth sauce, pour it through a fine mesh strainer to get rid of any seeds or spice bits.

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.