Sweet, smoky, and just the right amount of heat—this Blackberry BBQ Sauce is a bold twist on a classic.
Ingredients
- 1 cup Ketchup
- 1/2 cup Light Brown Sugar
- 2 Tablespoons Molasses
- 1 (6-ounce) can of pineapple juice (no sugar added)
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Dry Mustard Powder
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Frank’s Hot Sauce
- 1 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon cayenne pepper (more if you like it spicy)
- 1/2 cup Blackberry Puree (strain through Chinois Strainer to remove seeds before adding it to the BBQ Sauce)
Directions
- Combine all ingredients and heat over medium heat until all ingredients are dissolved and melded together, continue to cook over low heat for 5 to 10 minutes longer.
- Let sit for 30 minutes to 1 hour, so Sauce can cool off.
- For more tanginess add a bit more Apple Cider Vinegar
- For a little more sweetness add a little more brown sugar
- For a little more heat add a little more cayenne or hot sauce
- Adjust the amount of blackberry puree to make the flavor profile you like
- Refrigerate for 2 weeks
- Can substitute Blackberry Puree with a puree of (Peaches, Raspberries, Strawberries, Cherries, Blueberries, etc.)
- Be sure to strain the seeds and skins out of the puree before adding it to the sauce
