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PitRow's Blackberry Barbecue Sauce

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: The Pacific Northwest and Alaska
Forum Discription: The Pacific Northwest and Alaska
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4628
Printed Date: 26 March 2026 at 18:04


Topic: PitRow's Blackberry Barbecue Sauce
Posted By: TasunkaWitko
Subject: PitRow's Blackberry Barbecue Sauce
Date Posted: 02 May 2016 at 21:20
This recipe comes from Mike (PitRow), and it is one that I would certainly like to try.

Originally posted by Mike Mike wrote:

I've had this in my recipe file for quite a while but hadn't gotten around to making it until recently, which is a little surprising since my wife loves all things blackberry. It takes a good 6 to 7 hours to make, but it is well worth it. It has a strong blackberry flavor that starts off a little sweet and finishes nice and spicy with a cayenne kick. 


I'm not sure of the source anymore, but I found it somewhere on the internet:

1 tsp vanilla extract
1 Tbsp minced garlic
3 pints fresh blackberries (I couldn't find pints so I used 6 6-oz packages)
4 tomatoes chopped

Sweat ingredients and reduce until thick

Add 2 cups dark rum and reduce again

Add:

1 cup molasses
1 cup apple cider vinegar
3/4 cup maple syrup (get the real stuff, don't go cheap)

Reduce again until thick

Add:

1 tsp ancho powder
1 tsp cayenne pepper
1 tsp dry yellow mustard
1/2 tsp white pepper
salt to taste
1/2 cup apple cider vinegar

Purée in blender and strain. If needed, reduce again until desired consistency (I did not need to.


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Replies:
Posted By: pitrow
Date Posted: 03 May 2016 at 09:40
Thanks Ron!

One word of caution if you do make it, once it gets to boiling, it needs almost constant stirring. It seems like the berry seeds and cores will settle to the bottom if not stirred and create an insulated layer, then when you do go to stir it, the sauce suddenly gets super heated and literally explodes out of the pan. I made a huge mess this way, plus boiling sauce doesn't feel good when it lands on your hands or arms.


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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Posted By: HistoricFoodie
Date Posted: 03 May 2016 at 11:26
Sounds good, Mike.

Any reason I couldn't run the berries through the berry screen of my Victorio food mill first? That would eliminate the seeds, and, presumably, any hard cores.

The result would be a berry slurry, which might even cut down on the cooking time a little.

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But we hae meat and we can eat
And sae the Lord be thanket

Posted By: pitrow
Date Posted: 04 May 2016 at 09:42
Brook, I don't see any reason why you couldn't run it through the food mill first, in fact I bet it would make things a whole lot easier. I was also wondering about just adding all the ingredients at once instead of in stages, so I might try that next time. The only thing I worry about though would be the sugars in the molasses and syrup scorching. 

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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


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