Blackberry BBQ Sauce
I am loving blackberry season! Time for another blackberry recipe. 🙂 I’m trying to mix it up, so that you guys aren’t just seeing all blackberry dessert (2 of my passions together in one!) recipes from me this summer.
My husband and I are big fans of all kinds of condiments. We make aioli, syrups and have even talked about making our own ketchup! BBQ sauce often has molasses and brown sugar, two things that I know pair wonderfully with blackberries, so of course I had to give it a whirl. I’m glad I did!
Let’s get saucy!
We’re going to start by sautéing some onions on medium heat. It softens them and adds a layer of depth to the flavor. Cook them in a small saucepan for about 5 minutes. Now you’ll add the blackberries. Smash them with a fork or spatula. This will break them up, but will also release more of their juices. Simmer that for about a minute.
Now just add everything else. If you don’t like bourbon you can leave it out. I found that it added a nice smokiness to the sauce. You can also add more chipotle powder. I will be the first to admit that I am a wimp when it comes to spice. Add more chipotle to your liking. My dad always says “you can always add, but you can’t take away” and it’s a rule I live by in the kitchen.
Once the sauce comes to a boil, turn it to low. Let it simmer another 10 minutes, or until it’s thickened. The sauce will last in the fridge for at least a week.
This sauce is a great condiment for so many things. So far we’ve tried it on ribs and burgers, but I have a sneaking suspicion it would be great on many other foods:
- a dip for sweet potato fries
- schmear for a BLT sandwich
- Mixed with blue cheese dressing to put on a Cobb Salad
I’d love to hear how you guys plan to use it!
- 1/4 medium sweet onion, finely diced
- 1 teaspoon vegetable oil
- 2 cups blackberries
- 1/2 teaspoon salt
- 2/3 cup ketchup
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 6 tablespoons light brown sugar
- 1/8 teaspoon chipotle powder
- 1 tablespoon low sodium soy sauce
- 1 tablespoon bourbon
- 1 teaspoon tomato paste
- Sauté the onions on medium heat for 5 minutes.
- Add the blackberries. Smash them with a fork or spatula. Simmer that for about a minute.
- Add the remaining ingredients.
- Once the sauce comes to a boil, turn it to low.
- Let it cook another 10 minutes, or until it's thickened.
- The sauce will last in the fridge for at least a week.