Ingredients
Equipment
Method
Mix The Fruit And Liquids:
- In a medium saucepan, combine fresh blueberries, blackberries, ketchup, balsamic vinegar, maple syrup (or honey), brown sugar, Worcestershire sauce, and water.
Add The Spices:
- Stir in ground cumin, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt.
Cook The Sauce:
- Place the pan over medium heat. Bring the mixture to a gentle boil, then lower the heat to a simmer. Stir occasionally to keep it from sticking.
Simmer And Thicken:
- Let it simmer for 15 to 20 minutes, until the berries break down and the sauce thickens to your liking.
Blend For Smoothness:
- If you want a smooth sauce, blend it using an immersion blender right in the pot, or transfer it to a blender and pulse until smooth.
Adjust The Texture:
- If the sauce is too thick, stir in a little more water. If it’s too thin, simmer a bit longer.
Season To Taste:
- Give the sauce a taste and add extra salt, maple syrup, or cayenne pepper if needed.
Cool And Store:
- Remove from heat and allow to cool. Store in an airtight container in the fridge for up to a week.
Notes
Berry swaps: If you can’t find chokecherries, use blueberries or blackberries. If berries are sweet, reduce sugar slightly.
Texture preference: Keep it chunky for rustic appeal or strain for smoothness. Spice level: Skip cayenne for milder sauce or double it for heat lovers.