This fragrant and berry-forward Oregon Blackberry Barbecue Sauce is sticky-sweet, savory, and spicy. Use it to glaze a meatloaf or chicken wings, or throw it in a slow cooker with mini smoked sausages or meatballs to add a punch of berry flavor to your holiday party table. With frozen Oregon blackberries, you can enjoy the sweetness of summer all year round.
Recipe by Heather Arndt Anderson from the Voodoo and Sauce Blog
voodooandsauce.com
2 Cups fresh or frozen Oregon blackberries (thaw first if using frozen, reserving juices)
¼ Cup honey
¼ Cup ketchup
¼ Cup apple cider vinegar
2 Tablespoons brown sugar
1 clove grated garlic
2 Tablespoons minced fresh ginger
½ teaspoon onion powder
1 teaspoon minced chipotle pepper in adobo (or smoked paprika)
½ teaspoon black pepper
½ teaspoon salt
Step 1
Purée the blackberries, then strain through a sieve, pressing out the pulp and juices with a wooden spoon or rubber spatula (if desired, the pulp and seeds can be reserved*).
Step 2
Add strained purée to a small saucepan with the other ingredients.
Step 3
Simmer over low until reduced by about 1/3, stirring occasionally. Adjust seasoning to taste.