Every year I struggle to use up the blackberries that grow off our back deck. This year I came up with a BBQ sauce that’s so good I had to make a second batch.
I started with 5 cups of blackberries. I cooked them with 1/3 cup of water for 20 minutes on medium heat.
The cooked berries got strained & pushed through a sieve to collect the juice and leave the seeds behind.
To thicken the sauce a bit I added the pulp of 3 peaches. To easily remove the skin just boil them for 3 minutes then dunk into cold water.
The peaches were puréed in my food processor along with 1 Tbsp of fresh ginger.
I added the blackberry juice and peach purée to a saucepan along with:
1 cup apple cider vinegar
1 cup sugar
1/2 tsp salt
1/2 tsp red pepper flakes
2 inch cinnamon stick
This mixture was brought to a boil then simmered for an hour. I skimmed off the foam, fished out the cinnamon stick, poured into sterilized jars and processed them for 10 minutes in a boiling water bath.
I have so far used it on grilled chicken and am looking forward to trying it on a pork tenderloin.
