Elevate your barbecue experience with our Maple Blackberry Barbecue Sauce. This delectable concoction combines the rich sweetness of pure maple syrup with the bold tang of blackberries, creating a complex and irresistibly flavorful sauce. It is perfectly balanced and versatile and adds a compelling twist to grilled meats or vegetables. Unleash a burst of gourmet flair at your next cookout with this homemade Maple Blackberry Barbecue Sauce.
Recipe from Diane Imrie and Richard Jarmusz book; Cooking Close to Home: A Year of Seasonal Recipes
Maple Blackberry Barbeque Sauce
March 9, 2015
Category
All Recipes
Main Dishes
Maple Recipes
Recipe from Diane Imrie and Richard Jarmusz book; Cooking Close to Home: A Year of Seasonal Recipes
Ingredients
- 2/3 cup red wine vinegar
- ½ cup maple syrup
- ½ cup maple sugar
- ½ cup onion, finely copped
- 3 tbs fresh ginger root minced
- 2 tbs fresh garlic, minced
- 1 cup fresh blackberries
- 3 cups ketchup
- 1 cup water
- ½ cup soy sauce
- 1 tbs Jalapeno pepper, chopped
- 2 tbs chili powder (or ½ tsp ground chipotle pepper)
- 2 tsp paprika
- 4 half-pint jars
Instructions
- Place the vinegar, maple syrup and maple sugar in a saucepan. Bring to a boil and add the onion, ginger and garlic. Reduce heat and simmer for 5 minutes.
- Puree the blackberries in a food processor. Using a fine sieve, strain out seeds and set aside the puree.
- Add the ketchup, water, soy sauce, Jalapeno, chili powder, paprika and the blackberry puree. Simmer for 10 to 15 minutes, until the sauce is thickened and is dark red in color. Let cool and divide into the jars. Use within a week, or freeze for later.
- Note: This recipe can be made in any season using homemade ketchup, frozen blackberries and pickled Jalapeno peppers.