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Maple Blackberry Barbeque Sauce

Maple Blackberry Barbeque Sauce

Recipe from Diane Imrie and Richard Jarmusz book; Cooking Close to Home: A Year of Seasonal Recipes


  • 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


  1. 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.
  2. Puree the blackberries in a food processor. Using a fine sieve, strain out seeds and set aside the puree.
  3. 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.
  4. Note: This recipe can be made in any season using homemade ketchup, frozen blackberries and pickled Jalapeno peppers.

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