Blackberry BBQ Sauce Recipe

I’m feeling a bit ‘Saucy’ this Sunday, so here’s one of my favorite homemade BBQ sauce recipes, Blackberry BBQ Sauce. Sweet and tangy, with a hint of Blackberry, this BBQ Sauce Recipe is perfect for Chicken and Ribs.

Blackberry BBQ Sauce

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Ingredients

• 1 can Tomato Sauce
• 1 cup Blackberry Jam/Preserves
• 1 cup Cider Vinegar
• 1 can Tomato Paste (6 oz)
• 1 cup Brown Sugar
• 1 1/2 cup Molasses
• 1 1/2 teaspoon Chili Powder
• 1 teaspoon Chicken Rub or Pappy's Prime Rib Rub
• 1 teaspoon Granulated Onion
• 1 teaspoon Garlic Salt

Blackberry BBQ Sauce (Original)

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By author

Dish Ditty

Ingredients

• 1 can Contadina Tomato Puree (29oz)
• 1 jar Smucker's Blackberry Jam (18oz)
• 1 cup Cider Vinegar
• 1 cup Citrus Juice (like Dole Orange Peach Mango Juice)
• 1 cup Brown Sugar
• 1 1/2 cup Molasses
• 1 tablespoon Garlic Salt
• 1 1/2 tablespoon Chili Powder
• 1 teaspoon Chipotle Chili Powder (for spice, add more to taste)
• 1 can Contadina Tomato Paste (6oz)

Directions

Step 1

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for at least 20 minutes. You can choose to let it cook more depending on how thick you want your BBQ sauce. I found that I liked the consistency at about 40 minutes.

I’ve been playing around with different BBQ sauce recipes, and I found that I prefer the molasses based recipes. But, I’ll continue to experiment and bring you more BBQ sauce recipes and ideas. Unfortunately, I actually lost one of my notebooks with recipes in it, which had the best Mango BBQ Sauce recipe.  I will try to recreate that recipe soon, or hopefully find my notebook!

One of the great things about this recipe is that you can get the BBQ sauce done in the time it takes to cook your chicken. Which for me, is great since sometimes I don’t even know I’m making BBQ chicken until I turn on the grill.

Update 4/25/2016:
I just remade this again (nice time to BBQ here in California) and I made a few adjustments after a few comments. The new recipe is a little thicker and still has that rich flavor. The first recipe doesn’t need to be cooked down to get to a good consistency. The second recipe (because of the juice) needs more time on the stove simmering. Both are amazing, the first is quicker and easier.

Enjoy!