Marionberry BBQ Sauce Recipe
Marionberry BBQ Sauce Recipe combines sweet, tangy, and smoky flavors using fresh marionberries, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, and spices. Simmered until thick, it balances fruity richness with savoy depth, perfect for grilled meats or dipping. This unique Pacific Northwest-inspired sauce offers a bold twist on traditional barbecue, enhancing dishes with its vibrant, berry forward flavour.
Equipment
- Medium saucepan
- Wooden spoon or heat safe spatula
- Measuring cups and spoons
- Fine mesh strainer (optional, for smoother sauce)
- Blender or immersion blender (optional, for pureeing)
- Airtight container or jar (for storage)
Ingredients
- 2 cups fresh or frozen marionberries
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 tablespoons molasses
- ¼ cup brown sugar packed
- 1 teaspoon smoked paprika
- ½ teaspoon red chili flakes adjust to taste
- 1 teaspoon ground allspice
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional 1 tablespoon butter (for added richness)
Instructions
Combine Ingredients:
- In a medium saucepan over medium heat, add the marionberries, ketchup, vinegar, Worcestershire sauce, mustard, molasses, brown sugar, and all spices.
Simmer:
- Bring to a gentle boil, then reduce the heat to low. Let the sauce simmer uncovered for about 20–25 minutes, stirring occasionally. The berries should break down and the sauce will begin to thicken.
Optional Blend for Smoothness:
- For a smoother texture, use an immersion blender directly in the pot or carefully transfer the sauce to a blender. Blend until smooth.
Strain (Optional):
- If you prefer a seedless sauce, strain through a fine mesh sieve.
Finish:
- Stir in the optional butter for added richness and depth. Taste and adjust seasoning if necessary.
Cool & Store:
- Let the sauce cool to room temperature before transferring it to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks.