Blackberry Barbecue Sauce
Makes 1 quart
Time 1 hr 25 min
At your next backyard barbecue, incorporate the sweet and sour flavor of fresh blackberries with this seasonal condiment. Use the sauce as a dip or marinade or to baste slow-cooked meats or veggies.
Special Diets:
Ingredients
- 1 tablespoon canola oil
- 1 sweet onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 pints fresh blackberries, roughly chopped (about 2 cups)
- 1 cup ketchup
- 1 cup no-salt-added crushed tomatoes
- 1/2 cup light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon powdered mustard
- 2 teaspoons fine sea salt
- 1 tablespoon molasses
- 1/4 cup cider vinegar
- 1 teaspoon ground ginger
Method
Heat oil in a medium saucepan.
Cook onion over low heat until translucent, 8 to 10 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Add blackberries and cook until berries begin to break down, 4 to 5 minutes.
Stir in remaining ingredients and 1 cup water.
Simmer over low heat for 30 minutes to fully develop the flavors.
Allow barbecue sauce to cool completely.
Puree sauce using a blender if a smoother sauce is desired.
Refrigerate in an airtight container for up to 1 week.
Nutritional Info:
Per serving: 2 tablespoons, 40 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 9g carbohydrates (1g dietary fiber, 6g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon canola oil
- 1 sweet onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 pints fresh blackberries, roughly chopped (about 2 cups)
- 1 cup ketchup
- 1 cup no-salt-added crushed tomatoes
- 1/2 cup light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon powdered mustard
- 2 teaspoons fine sea salt
- 1 tablespoon molasses
- 1/4 cup cider vinegar
- 1 teaspoon ground ginger