Recipe by Tarilbrown
"And we thought blackberry jam was only for toast! Here it is stirred up with ketchup, brown sugar, mustard, cayenne, and red wine vinegar. The result is a sweet, pungent sauce that is great for pork, duck, or ribs. Use to baste while grilling."
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green onions, minced
red wine vinegar
prepared yellow mustard
smoked sea salt
I made blackberry jam from this site to use in place of the blackberry preserves in this recipe. The bbq sauce was absolutely delicious on a roasted chicken. The only thing I would suggest is to add the bourbon a little at a time because I only used 3 teas. Better to adjust like that than to add too much and it overpowers you. Some may like more of a bite from it though and add the full amount. Also I was hesitant to add all of the garlic powder, but in the end was a great addition. Again add in a smaller amount at first and test. I added a little sugar to mine. That could have been due to the jam and preserve switch. Had a bit of a gourmet flavor when all was done. Thanks for the great recipe. I'm not sure what the introduction means when it says brown sugar and cayenne in it when there isn't any in the recipe though.
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry Barbeque Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: < 1
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