Saturday, April 28, 2018

How to Make Blackberry Bourbon BBQ Sauce

With outdoor grilling season right around the corner, I thought I’d make a Blackberry Bourbon BBQ sauce for this summer’s grilled chicken and pork chops (pictured).

You can make this sauce ahead of time as it will keep in the refrigerator up to two weeks or freezer for two to three months.

Like a lot of heat? Add more jalapeño peppers to your taste. This recipe has one to add flavor, but not a lot of heat. Serves 4 Total Time: approximately 40 minutes


1 jalapeño pepper, diced
1 tablespoon olive oil
1/3 cup red onion, chopped
2 cloves of garlic, minced
1/2 cup bourbon
1/2 cup ketchup
1/3 cup cider vinegar
2 tablespoons honey
1 tablespoon molasses
2 cups blackberries
1 teaspoon allspice


In a medium size saucepan heat the oil on med/high heat. When the oil is hot add the onions and cook 1 minute. Add in the peppers and garlic, stir. When the peppers have softened and the garlic fragrant pour in the bourbon and cook until it has reduced in half. Add in the blueberries and the remaining ingredients, stir to combine then let simmer on low heat for 20 minutes, or until you get the consistency you like. It will thicken a little bit more as it cools. Once cooled pour it in a jar with a tight fitting lid. Store it in the refrigerator until ready for use. Or freeze it in a tightly sealed freezer safe container up to 3 months. Yum Yum!

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