Reviewed: Nov. 8, 2009

This recipe is so easy and tasty. I threw everything in the crockpot and let it simmer for a few hours. I have also used marionberry jam, with success. I added just a small squirt of bbq sauce I had on hand, but it was surprisingly good without it too.

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zemparama

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Reviewed: Oct. 14, 2009

I did enjoy this sauce, but I had to alter. We like our sauce more bbqey?, so I added some onion and garlic powder and a little liquid smoke. We loved the end result almost better than my homemade regular bbq sauce. I will probably make more, because I have a ton of blackberry jam that didn't set up, so now I have a use for it!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Oct. 10, 2009

This is a great recipe. We used it for a pork tenderloin on the grill. MMmmmm!!

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Lcrouch

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Reviewed: Oct. 2, 2009

This recipe was awesome!!! I just used some frozen blackberries, squished them for the juice, and used 1 cup of ketchup with 1/2 cup of bbq sauce. broiled my chicken with it, MMMMMMM supper was awesome

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sheena

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Reviewed: Jul. 22, 2009

This was really good. I used apple cinder vinegar and didn't have mustard and it was still good. It did taste to ketchuppy before cooking. Once I had grilled it the taste was better than store bought. It tasted great cold the next day to. I will definitely make this again.

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rxmb

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Reviewed: Jul. 2, 2009

decent but probably would use a different sauce from here on out. very sweet and different taste, i recommend you try it at least once

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MALETVETTE

Cooking Level: Expert

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Reviewed: Jun. 29, 2009

Really good! I made this for lamb. Scaled the recipe way down (serving 2) and it still seemed to work out. I didn't do the cayenne (didn't have any). Substituted apple cider vinegar for the red wine vinegar. Used sugar free seedless blackberry preserves, but also threw in 5 blackberries (mashed up) so it was a bit grainy-er. Cut the recommended ketchup in half as well. Edited to add: Did it again without the cayenne for grilled fish (salmon and tuna). This time, substituted splenda for the brown sugar. It was slightly better on the tuna than the salmon, but really good either way. I reserved half to put on top after it finished cooking.

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KMcC

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Reviewed: Jun. 24, 2009

This is lip smacking good! I did however downsize the catsup by half. Was great on grilled chicken. Nice change of pace. Really unique. My girlfriend Brenda could not stop licking her fingers. I did not tell her WHAT was in it until AFTER she ate seconds.

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Ewan

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

Love this sauce! We add some garlic and onion powder. It's awesome on pork ribs. The sauce tastes "OK" when you first make it but, when it's grilled (or broiled I imagine) the sugar carmelizes and it becomes fruity, sticky, BBQ wonderfulness!

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ADRIAYN

Cooking Level: Intermediate

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Reviewed: May 23, 2009

This was a good sauce, I was hoping for more blackberry flavor but I used sugar free blackberry jam. I don't know if I would make it again.

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Don Kay

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Rio Dell, California, USA

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Reviewed: May 19, 2009

I used Chinese five spice since I didn't have cayenne pepper to give it some spice. This worked well since it is an ingredient used in plum chicken. I cut down on the ketchup since others suggested it and was glad I did. I also added some honey as well. It turned out really well. My family enjoyed it.

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laurscookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: May 9, 2009

This sauce was a complete hit!! I followed the recipe as written with one exception: I had every type of berry preserve except for blackberry. So, I used up three left over jars of random berry preserves. The sauce definitely tasted too ketchupy before it was cooked, but after the ribs came out of the oven I couldn't taste the ketchup at all. I will definitely make this again, and try it with the blackberry preserves next time!

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lillsoldat

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Reviewed: Mar. 19, 2009

This bbq sauce was perfect on the beef ribs I cooked for my husband's birthday. They were sweet, tangy, and had a kick of spice at the end. I added a little more cayenne pepper and seedless blackberry jam because as written it had a little too much ketchup for my taste. Also used white wine vinegar instead of red (only because I didn't have red). I will definitely use this recipe again. Can't wait to try it on chicken! Thanks so much for sharing.

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bon vivant

Cooking Level: Expert

Living In: Titusville, Florida, USA

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Reviewed: Aug. 19, 2008

We thought this was pretty good but I think next time I will substitute Brandy for the red wine vinegar.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 16, 2008

To die for!!! I have never made home made BBQ sauce and I was so thankful that I chose this recipe to start!! It is soo delicious and the flavoring is great!! I added a few things though to give it an added kick: paprika, hot sauce, salt and pepper, real mustard (not powdered) and 2 gloves of crushed garlic. It wasn't too sweet and it added the right tang that I wanted, my boyfriend who rarely compliments me on my cooking said it was really good. Yay! Thanks for the recipe!

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pinknika

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Reviewed: Jul. 16, 2008

We have been using this recipe for the past year, and it is our favorite bbq sauce. It is very versatile, and we use it for all our grilled meats and veggies. Also works great over baked chicken. I usually sub apple cider vinegar. Kids love it, hubby loves it, and even my skeptical mom enjoyed it!

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jenrog

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Reviewed: Apr. 26, 2008

I was excited at the thought of this recipe. I made it as others suggested with 1 C Ketchup, and BBQ sauce. I found I needed to add way more Blackberry Jam than it called for. (Maybe because it was an off brand of Jam) I ended up adding white pepper, more brown sugar, cayenne, and vinegar. I also added Jim Bean at the last minute, it added incredible depth of flavor. I gave it 4 stars, because it was unusual, and a great base to start from, to make your own flavor. Thank you!

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vbeeks

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Reviewed: Feb. 7, 2008

Substituted apple cider vinegar for the red wine, since that's what I had. It was tasty, but a little sweeter than I like my bbq. Next time I'll use more heat and less sweet!

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Avrienne

Cooking Level: Expert

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Reviewed: Jun. 26, 2007

I think this sauce is versatile and pretty awesome. I serve it to the kids and uninitiated who cannot handle the "She Devil" BBQ sauce I make on ribs and such. I've made it for about 3 years now, and keep coming back.

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CHUCKMERLEN

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Reviewed: May 10, 2007

Very good sauce! I used it as dipping sauce for Pistachio Crusted Chicken (from this website). I substituted cooking sherry for the red wine vinegar, although I wouldn't recommend doing that. I had to add some extra blackberry jam to balance out the sherry. I'm looking forward to making this sauce again!

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