Aug
3
Post by community member: Robin from Rurification
Desperation makes me creative.
I had a lot of blackberries I needed to use. I was desperate to use them. Desperate I tell you.
But not in jelly. And not in syrup. And not in bags of mixed berries in the freezer for pies later.
Even though I love blackberry jelly and syrup and bags of mixed berries in the freezer for pies later, I have enough.
Enough is enough.
So I really, really needed to find something else to do with more blackberries. I was desperate to do something with them before they took over the house. And desperation resulted in creativity.
And creativity resulted in Blackberry Barbeque Sauce. It’s delicious. As a bonus, it used up some cans of diced tomatoes I had in the pantry.
How to make Blackberry Barbeque Sauce:
2 cans diced tomatoes
2 large cloves garlic
1 small-medium onion, diced
1/4 cup red wine vinegar LINK
4 cups blackberry juice
1 cup white sugar
1 cup brown sugar
2 tsp molasses
1/4 tsp cayenne
1/2 tsp mustard powder
1/2 tsp ground allspice
1 TB salt
Heat the tomatoes, onion and garlic until soft. Puree in blender. Put back into wide bottom pot. Combine the rest of the ingredients in the pot and simmer until reduced by half. Adjust spices to taste.
Makes 6 1/2 cups.
Notes:
Blackberry juice: Cook the blackberries with a bit of water [so they don’t stick to the pot]. Mash. Strain seeds and skins out. I line my chinois [colander, sieve, strainer] with cheesecloth, put the mash in, and squeeze the juice out.
Consistency: We like it on the thin side. If you want it thicker, cook it longer.
You can halve the recipe if you need to.
Get the handy print page and save this to your recipe box here:
Blackberry Barbeque Sauce.
Robin from Rurification blogs at Rurification. Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
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Comments
11 Comments • Comments Feed
GrannyTrace says:
Oh yum looks delicious!!
Thanks for sharing
Granny Tracedrucillajoy says:
That sounds very delicious…I’d probally have to use canned juice from the grocery store though since there are no blackberries in my near future.
Your recipe says 2 cans of tomatoes…what size can would that be..I’m thinking maybe the 14 oz. size…which might convert into 4 cups chopped fresh tomatoes?Robin from Rurification says:
drucillajoy – Yes, that’s the size I used. About 4 large-ish tomatoes is right. And I’m all about Suzanne’s trick of not skinning them first [see today’s post in ‘Cooking’]. Make it easy on yourself.
Canned juice [frozen is even better] sounds great. I was wondering how grape juice would work or apple or…..
drucillajoy says:
hmmm…grape…I’ve got some grape ‘wine’ made from frozen juice that didn’t seem to ever turn into wine (which is a whole ‘nother subject) that I could probally use…maybe later today when I have more time. It sounds wonderful ~ thanks
happy heather says:
I LOVE to eat blackberries, or any berry for that matter. This barbeque sauce looks DIVINE 🙂 🙂 Yummy 🙂 🙂 Thanks for making the printable recipe, too 🙂 🙂 Love and hugs from Oregon, Heather 🙂
Liz Pike says:
This sounds really good! Wish I had the blackberries to make it with, will bookmark for when I do!
Dede ~ wvhomecanner says:
Great recipe! The WV Blackberry Festival starts here tomorrow and my favorite thing to eat there is Blackberry Pork BBQ. Pulled pork tossed in a little Blackberry BQ sauce made by a local restaurant. KILLER. Now I can make my own. If I had the berries…
bunnyruth says:
Robin, I am making this today and wanted to ask, what size can” of diced tomatoes did you use? We are using our own tomatoes so decided to “wing it” but for the record I just was curious.
Thanks,
Ruth in NHRobin from Rurification says:
Hi Ruth – I used the 14 oz size – a pint of your home canned or 4 cups of chopped fresh tomatoes.
Enjoy!
Robin from Rurification says:
whoops! I meant one can = one pint. And for the whole recipe, you’d need about 4 cups of chopped fresh tomatoes.
sigh. I need an editor.
bunnyruth says:
thanks Robin… that is what we guessed, given the final amount. 🙂
It turned out great, looking forward to enjoying it on bison steaks!
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