(recipe developed by Jennifer Kornegay)
A whole bunch of blackberries add their sweet-tart punch to this zippy barbecue sauce. (makes enough for 3, 8-ounce mason jars)
1 tablespoon olive oil
1 cup onions
2 cups blackberries (frozen work fine)
1/2 cup ketchup
1/4 cup apple cider vinegar
1/2 teaspoon garlic powder
2 tablespoons brown sugar
1 tablespoon good balsamic vinegar
1 tablespoon crushed red pepper flakes
salt to taste
In a heavy bottomed saucepot, sauté the onions until soft. Add the blackberries and cook down on medium heat for about 15 minutes. Add the ketchup, cider vinegar, garlic power and brown sugar and bring to a boil. Cut the heat down and simmer for 30 to 45 minutes on low heat. Add the balsamic vinegar and pepper flakes and simmer about 10 minutes more. If you want it smooth, use an immersion blender or transfer it to a regular blender.