Blackberry BBQ Sauce

This is no joke. Usually I'm partial to the mustardy, Carolina-based BBQ (see my amazeballs, easy slow cooker Carolina pulled pork recipe here), but this tomato/blackberry-based bbq sauce sure does rival my mustardy bbq cravings. It is seriously divine. Throw it in a crock pot with some chicken and BOOM...blackberry bbq shredded chicken fit for anytime enjoyment. Even better, prepare your ribs with this crack sauce. Oh  mer gerddd, blackberry bbq ribs. WHAT? Gimme dat. Doesn't it just sound so exotic and enticing? It's like...southern meets refined.

Not that southern things aren't refined in their own right...but let's be real here...I feel like the first things people think of when they think of "the South" include (but are not limited to): fried chicken, gravy, uneducated-sounding drawls, Honey Boo Boo (please refer to "uneducated-sounding drawls"), mounted deer heads, camo printed everything, Bojangles (please refer to "fried chicken"), Alabama football (certainly not refined) and confederate flags. It's a harsh reality...but I'm not sure Bojangles and the Crimson Tide fall hand in hand with refinery (War Eagle!). Let's get one thing straight though...no southern food chain beats Bojangles. Period. I could crush 4 cajun fillet biscuits in one sitting. Plus two boberry biscuits. Plus a gallon of their sweet tea. No, this is not hypothetical...I've done it. #college.

I digress yet again. In any event, I implore you to make this super duper refined blackberry bbq sauce. Go ahead and tuck a napkin "bib" down the front of your shirt and drink some accompanying water out of champagne flutes. It's the "southern refined" way.

Ingredients

  • 1 tbsp grass-fed butter or ghee
  • 2 cloves garlic, minced
  • 1/2 sweet onion, diced
  • 1 cup vegetable broth
  • 1 (6 oz) can of tomato paste
  • 3-4 tbsp honey (optional)
  • 2 tsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 12 oz blackberries

Method 

  1. Heat butter or ghee in a medium saucepan on medium heat. Add onion and garlic and saute until translucent (about 10 minutes).
  2. Add remaining ingredients except for blackberries and whisk thoroughly.
  3. Add the blackberries to the sauce and remove from heat. Using an immersion blender, blend directly in the saucepan (tilt pot slightly so it all collects on one side) until the blackberries and onions are mostly pureed into the sauce. 
  4. Return the saucepan to the stove, bring to boil for about 30 seconds and reduce heat to a simmer. Cover with a lid and let simmer for 40 minutes.
  5. Let cool and store in an airtight container or jar in the fridge for 1 week (or freezer for longer shelf life).