Blackberry Super Sauce
The magic of this recipe lies in its versatility. Maybe you’ve got meat on the grill. Great—this brightens and deepens the experience. Perhaps you’re thinking of a fresh seasonal take on a mocktail or a mojito. Or you simply need to spice up some chicken. Either way, you’re equipped by building off the base in your chosen direction.
Ingredients
Base recipe for savory applications:
- ¼ cup balsamic vinegar
- 3 tablespoons coconut aminos
- ¼ cup brown sugar
- ½ cup tomato paste
- 1 whole chipotle pepper
- 1 small can of hatch chilis or one roasted poblano
- 8 ounces fresh blackberries
- 3 cloves crushed garlic
- ¼ teaspoon cumin
- 1 tablespoon fresh minced ginger
- 1 tablespoon fresh thyme
- Salt to taste
For cocktail mixer:
- 1/3 cup high quality balsamic vinegar
- 3 tablespoons coconut aminos
- 1/3 cup brown sugar
- 16 ounces fresh blackberries
- 3 tablespoons fresh minced ginger
- 3 tablespoons fresh thyme
- Salt to taste
Instructions
- Make the sauce by combining the ingredients in a blender with 3/4 of the blackberries. Blend until blackberries are smooth.
- Heat in a saucepan over medium for 10 minutes, stirring occasionally. Pop the remaining blackberries into the pan and cook for 3 more minutes or until mixture thickens a little. Allow to cool somewhat before using. Salt to taste.
For cocktail mixer:
- Make the sauce by combining the ingredients in a blender with 3/4 of the blackberries. Blend until blackberries are smooth. Heat in a saucepan over medium for 10 minutes, stirring occasionally. Simmer on low until slightly reduced, about 10 minutes more. Pop the remaining blackberries into the pan and cook for 3 more minutes.
- Allow to cool somewhat before using. Salt to taste.
For hot sauce:
- To turn this mixture into a hot sauce, remove the thyme, ginger and cumin, then add 1 whole chipotle pepper or a spicy pepper of your choosing, blend and cook down.
About the author
Jamie Collins is the owner of Serendipity Farms and has been growing organic row crops at the mouth of Carmel Valley since 2001. She distributes her produce through a CSA, u-picks and farmers’ markets.
