Course: Condiment, Dip. Prep Time: 10 minutes minutes. Cook Time: 30 minutes minutes. Total Time: 40 minutes minutes. Author: Sabrina Currie. Instructions Saute onion in olive oil on medium heat until transcluscent. Add the rest of the ingredients and simmer on med-low until it thickens and all berries have disintegrated, approximately minutes.

Cool, straining seeds out if desired and store in fridge if not using immediately. This will keep 2 weeks in the fridge. Tried this Recipe? Try it out! Did you know I have a monthly meal subscription you can join?

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I received product samples as well as a promotional item to thank me for my participation. Cornmeal and have had a lot of fun…. The Best Burger Toppings The best burger toppings are the key to taking a burger from good to great!

How the actual patty is seasoned and cooked along with the toppings that are placed on the burger itself is so important! Those two components are what makes a good burger in my book. Swimming parties and potlucks are where it is at! I think potato salad is definitely a staple at any BBQ.

This is one of my very favorite potato salads using red potatoes. A few weeks ago my neighbor brought over the largest bag of red potatoes. Biscuits and gravy are my favorite breakfast food ever. Like that is always the first thing I ask a waitress when I am at a breakfast place is if they have good and popular biscuits and gravy.

Blackberry BBQ Sauce makes fresh blackberries the star player in this sweet, tangy and smoky homemade sauce! Slather this barbecue sauce on smoked ribs, pork chops, or chicken for a simple and flavorful combination that screams country summer days. I love hiking and foraging for morel mushrooms, wild black raspberries, blackberries or any other fruit that you can find in the rural Midwest.

I often pay the price for my adventures with more than my fair share of poison ivy and chigger bites! This blackberry bbq sauce is so good it inspired another recipe that will be coming later this week: BBQ Stuffed Sweet Potatoes!

Step 1: Add the blackberries, onion, chipotles, and adobo to the food processor. Step 3. Add the puree to a small sauce pan with the rest of the ingredients.

Bring to a simmer and allow to simmer minutes. Step 4: Let the sauce cool and remove seeds by pouring sauce thru a wire mesh sieve.

Blackberry bbq sauce will keep in the fridge for around a week or so. If you don't have a food processor, you can add the berries, onion, chipotle and adobo with the other ingredients to the sauce pan.

Cook as directed and then use an immersion blender to blend before straining the seeds out. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Below is everything you will need, plus a few notes and potential substitutions. Sieve the seeds from the blackberry liquid. Stir everything together and allow it to come to a rolling boil. SIMMER THE BBQ SAUCE- Once the mixture boils, reduce the heat and allow the BBQ sauce to thicken over medium heat for 20 to 30 minutes.

Be sure to stir your sauce every 5 to 10 minutes so it does not stick and burn to the pot. Store in the refrigerator between uses for up to one month. The great thing about this barbecue sauce is it can be used for dipping or a spreading and it goes with a variety of foods.

Here are a few ways I use mine:. Remove the seeds after the blackberry and water liquid base is made. Straining them out after the blackberry barbecue sauce has thickened is super messy and not as easy.

This is optional but highly recommended for a super smooth barbecue sauce. Nobody wants tiny seeds stuck in their teeth. Keep a close eye on your simmering sauce. As the barbecue sauce cooks down it has a better chance of sticking to the pot and burning.

So stir it often and monitor the heat, you may have to turn it down or up as it reduces. Refrigerate your Blackberry BBQ Sauce overnight. Again, this is optional step but it helps the barbecue sauce to thicken up and build in flavor. Worried about the spice level in this barbecue sauce?

No problem! Remove or reduce the amount of sriracha sauce used. If you want it spicier add more sriracha sauce or even adobo sauce. You have 2 really great options for when blackberries are no longer in season or even if they are too expensive.

This means you can have spicy sweet Blackberry BBQ Sauce all year long! Keep in mind the sweetness level of preserves and jams tend to vary. Taste test it prior and reduce the amount of added brown sugar by half or even more.

Doing this ensures your barbecue sauce will not be overly sweet. No need to thaw them either! Just add them to your pot with half the amount of water and follow the directions as written. Reducing the amount of added water is essential because the blackberries will give off liquid as they boil down.

If refrigerated in an airtight glass jar or container, blackberry BBQ sauce can last up to one month. I would be surprised if yours lasted that long, ours is always gone in weeks it is that good.

Blackberry BBQ Sauce is a delicious blend of sweet blackberries, spicy sriracha sauce, and tangy apple cider vinegar. It is a traditional ketchup based barbecue sauce but with the beautiful fruity flavor of blackberries. This Blackberry BBQ Sauce has more heat then it does spice. In other words you can taste all the flavors without spiciness overwhelming your pallet.

If you are sensitive to heat or spice, feel free to omit the sriracha sauce or reduce the amount. Thanks for dropping in! If you love this recipe save it now so you can find it later. Thank you for your support! Metric conversions are calculated automatically.

I cannot guarantee the accuracy of this information. Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis.

Learn more about her HERE or connect on your favorite social media channels. Loved it!! Very easy. I tried raspberries, very good too. Expect a weekly update with recipes, tips, and happenings!

Check your inbox now! Jump to Recipe. Blackberry BBQ Sauce Ingredients Homemade blackberry barbecue sauce with just 8 ingredients, 10 if you include the salt and pepper! Blackberries: I used wild blackberries from the farm but store-bought and even frozen blackberries work great.

Keep in mind fresh berries are best in terms of the flavor they give. Water: This is used to breakdown the blackberries and create the base liquid of our BBQ sauce. Ketchup: I recommend using sugar free ketchup because it keeps the salt level down. If you choose to use regular, be careful of the added amount of salt later.

Brown Sugar: For sweetness and to balance the BBQ sauce. Apple Cider Vinegar: Adds acidity and tang. Dijon Mustard: This adds a ton of flavor to the barbecue sauce without adding a whole bunch of spices and additional ingredients.

Sriracha Sauce: For the perfect amount spice and bold flavor without overpowering the sweet blackberry. If you are not a fan of spice, leave it out. Garlic: Freshly minced adds the best flavor but jarred minced garlic works as well. Salt and Black Pepper: Season your BBQ sauce to taste.

If you use salted ketchup it may be less. Equipment Needed: Saucepot: medium sized. Now, chipotle adobo peppers have quite the kick so do not underestimate the heat.

I did once and I regretted the decision immediately to use the whole can in a recipe….. Feel the burn… So this recipe is mild and if you desire more heat then go ahead and put another pepper in it but if not, keep it to the minimum.

Chipotle Blackberry BBQ Sauce 1 June, Servings : 2 cups Prep : 5 min Cook : 25 min Total : 30 min Difficulty : Easy Print This By: Victoria Townsend. In a medium sized heavy bottom pot combine all the ingredients and bring to a boil over medium high heat.

Simmer for 20 minutes. Turn heat to low and use a potato masher to mash all ingredients together. Pour everything through a fine mesh strainer into another bowl and use a spatula to mash everything up and push the sauce through the strainer. Serve in an airtight container up to 2 weeks in the refrigerator.

Serve as you like. Red Wine Braised Short Ribs is my comfort meal for any rainy day. Just add a glass of wine, a cozy couch, and a big bowl of these short ribs. Sweet Corn, Peppered Bacon and Shrimp Chowder is everything you could dream up in a soup and then some.

Today was one of those chilly fall evenings that required a hearty, soul warming soup. Came across your recipe and it looked good. And it was. Also blackberries not available so I bought some frozen mixed berries. Mighty impressed with the outcome. When I come across a new recipe, I follow it to the letter.

Anyways, definitely a keeper! Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.

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