Blackberry Barbecue Sauce Recipes

HOMEMADE BLACKBERRY BBQ SAUCE

Steps:

• Place the blackberries, onion, chipotle peppers and adobo sauce in a food processor. *
• Puree until smooth.
• Add the blackberry puree to a small saucepan along with the remaining ingredients. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes.
• Let the sauce cool, and then press thru a fine mesh sieve to remove the seeds. *
• Place in an airtight container and store in the fridge until you're ready to use. Will keep in the fridge for approximately one week or in the freezer for up to 6 months.

SPICY BLACKBERRY BBQ SAUCE

Steps:

• Pulse blackberries in a food processor until smooth and strain in a fine mesh strainer. Combine berries with all other ingredients in a food processor and pulse until pureed. Heat over medium heat, whisking until thickened, about 5 minutes.

BLACKBERRY BBQ SAUCE

Steps:

• In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

BLACKBERRY BBQ SAUCE

Steps:

• Add blackberries and chicken stock to a medium pot over high heat and bring to a simmer. Cook until blackberries start to break down, about 6-7 minutes.
• Mash blackberries well in the pan. Then let the blackberry mixture cool a bit and add to a blender. Blend well.
• Press blackberries through a mesh strainer to remove seeds. Add sauce back to pot and bring back to a simmer over medium heat.
• Add other ingredients to the pot and continue to simmer until sauce is really thick and coats the back of a spoon.
• Season BBQ sauce with salt and brush it on chicken or pork. Works great on the grill or roasted.

CHIPOTLE BLACKBERRY BBQ SAUCE

Steps:

• Step 1 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. Simmer for another 5 minutes. Season with salt and pepper.
• Step 2 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.
• Step 3 Store in an airtight container up to 2 weeks in the refrigerator. Serve as you like.

WILD BLACKBERRY HOMEMADE BBQ SAUCE

Steps:

• In a medium sized sauce pan combine 2 1/2 cups of the blackberries with all remaining ingredients except the water.
• Using a hand held blender, blend all ingredients to desired consistency. Heat to medium heat, stirring occasionally.
• Stir in the water and the remaining whole berries. Increase heat to a low boil, stirring constantly.
• Reduce heat to a simmer and cook for 30 minutes or to desired thickness. Stir frequently to prevent sticking.
• Remove from heat and cool. Pour into a clean quart jar and seal. Refrigerate.

LOW CARB BLACKBERRY BBQ SAUCE

Steps:

• Pour blackberries into a saucepan and cook over medium heat until they begin to soften, about 3 minutes.
• Stir ketchup, tomato sauce, brown sugar replacement, garlic, ginger, cayenne pepper, salt, and pepper into the blackberries; cook at a simmer until blackberries are completely tender, about 20 minutes.
• Pour sauce into a blender no more than half full. Put lid on blender and hold in place with a towel. Pulse a few times before leaving on to blend. Puree in batches until smooth.

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

BLACKBERRY BBQ SAUCE

Steps:

• Put all ingredients in a blender and pulse until the berries are fully pureed.
• Pour into a a small sauce pan.
• Bring to a simmer then turn down the heat to low.
• Cook On low until the sauce is reduced by 1/3 be sure to stir occasionally.
• Serve with anything barbecued.

BLACKBERRY BBQ SAUCE

Steps:

• Combine all ingredients and bring to a boil over medium high heat and stir constantly for 5 minutes.
• Crush blackberries and chipotle pepper as you stir.
• Remove from heat and let cool 10 minutes.
• Spoon mixture into fine sieve and press until solids are all that remains in the sieve.
• Discard solids and serve sauce as desired.

BLACKBERRY BARBECUE SAUCE

Steps:

• Place all ingredients in a saucepan over medium heat
• Bring to a simmer and then cook over medium low heat for 3-5 minutes until berries are broken down
• Pour into a sieve over a heat proof container
• Push sauce through sieve with a spatula or a spoon. Discard remaining seeds and pulp
• Allow sauce to cool then cover and refrigerate until ready to use

BLACKBERRY SAUCE

Steps:

• In a food processor or blender, combine 1 1/4 cups rinsed blackberries; 1/4 cup each catsup, honey, firmly packed brown sugar, and minced fresh ginger; 1 teaspoon pepper; and 1/2 teaspoon salt (optional). Whirl until berries are puréed. Add 1 to 2 teaspoons hot sauce to taste. Pour into a 1-quart glass measure (or combine ingredients in glass measure and mash with a mixer or potato masher). Cover loosely with microwave-safe plastic wrap, leaving vents for steam. Cook in a microwave oven at full power (100%), stirring occasionally, until berry mixture is reduced to 1 1/3 cups, about 8 minutes.