Blackberry Barbecue Sauce with Ginger
We used some of this great harvest to make blackberry barbecue sauce
This year is providing a terrific harvest for berries of all kinds at Clean Slate Farm and the blackberries are no exception. In the six years we’ve been here I can’t remember a better harvest. Strawberries, cherries, now blackberries and the apples look like a great crop coming along as well.
Yesterday I took walk below the paddock to see how the blackberries were coming along and it’s a good thing I brought some quart size containers. In a matter of 1/2 hour I filled three and could have filled another if I had one.
The blackberry vines are under some pine trees with the lower branches cut off for easier access. Half of the vines get a good deal of sun with afternoon shade and the other half get shade all day long. It’s an interesting observation because I noticed the berries on the south side, the sunny side, are not as plump and ever so slightly drier. The fully shaded berries are plump, full of juice, and just roll right off the plant. That makes for much easier picking when you’re wading through prickers!
Blackberry Barbecue Sauce
I portioned off two cups for this blackberry barbecue recipe and will process the rest for blackberry jam. I’d like to say blackberry jam is our favorite jam but in all honesty, we love them all.
In the summer we always have an abundance of greens for salads and usually grill off a chicken breast for the top. Last night we had guests for dinner and used this recipe for the chicken. Never having made it before I figured if it didn’t taste good when I was making it we wouldn’t serve it. It was pretty tasty, the guests loved it, and so do we so I guess it’s a keeper.
The original recipe from Blue Kale Road includes ginger, the original calling for a heaping tablespoon. While I love ginger it’s been my experience that it can have a hot, spicy backbite when cooked like this so I cut it back to about two teaspoons, about 1/2 half of what is called for. It’s important to bring the mixture to a boil so the tiny gel sacs break open to release the pulp. Then a simmer melds the flavors and thickens the sauce. If the tiny seeds are an issue for you press the finished mixture through a sieve of appropriate size and remove them. You’ll still end up with about two cups of delicious blackberry barbecue sauce with a subtle ginger flavor. Enjoy!