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.