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Best Ever Easy Homemade Blackberry BBQ Sauce

This incredibly easy and fast homemade Blackberry BBQ Sauce offers a unique blend of sweet, tangy, and smoky flavors, perfect for grilling, weeknight dinners, or even as a gift.
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Prep Time 10 minutes
Cook Time 20 minutes

Equipment

  • Medium saucepan
  • Spoon For stirring and optional mashing
  • Potato Masher Optional, for chunkier sauce
  • Blender Optional, for smooth sauce (use caution with hot liquids)
  • Immersion blender Optional, for smooth sauce (use caution with hot liquids)
  • Airtight container For storage

Ingredients
  

Hauptzutaten

  • 2 cup fresh or frozen blackberries
  • 1 cup ketchup
  • 0.25 cup honey Maple syrup or brown sugar can be substituted
  • 2 tablespoon apple cider vinegar
  • 0.5 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 0.25 teaspoon red pepper flakes Adjust to heat preference

Instructions
 

  • Grab a medium saucepan.
  • Add all of your ingredients to the saucepan: the blackberries, ketchup, honey, apple cider vinegar, garlic powder, Worcestershire sauce, dry mustard, and red pepper flakes.
  • Place the saucepan over medium heat. Stir everything together until it's well combined. As it heats up, you'll notice the blackberries starting to soften and break down. Keep stirring gently as the mixture comes to a simmer.
  • Once it's simmering, reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally. During this time, the blackberries will continue to soften, and the flavors will meld together beautifully. The sauce will also start to thicken slightly.
  • Decide on your texture: mash softened blackberries with a spoon or potato masher for chunky sauce, or transfer to a blender or use an immersion blender to blend until smooth for a smooth sauce. Be extremely careful when blending hot liquids!
  • After mashing or blending, taste your sauce and adjust seasoning (sweetness, tang, heat) if needed.
  • If blended smooth, return to the saucepan and heat gently for another minute or two, stirring.
  • Remove the sauce from the heat and let it cool slightly in the pot before transferring it.

Notes

Store cooled sauce in an airtight container in the refrigerator for about 1-2 weeks. For a thicker sauce, whisk a small amount of cornstarch with cold water and stir into the simmering sauce. This recipe has not been tested for safe water-bath canning.