Mulberry Barbecue Sauce Recipe
Mulberry Barbecue Sauce
Sweetness and spice
There are so many recipes for mulberry pies, jams, and sweet deliciousness, but it is more difficult to find some savory options. I think there is a lot of unexplored potential. Anything that you can use a blackberry for, you could use a mulberry for. I find that they work perfectly in this spicy, sweet, acidic barbecue sauce, and early summer has arrived! As the temperatures start climbing for us, our grilling season begins.
Ingredients
1 onion | chopped
2 teaspoons vegetable oil
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon mustard powder
1/2 to 1 tsp black pepper
1/2 to 1 teaspoon red chili flakes | adjust to your preference
1/2 teaspoon ground cumin
1 cup chopped tomatoes
1 cup ketchup
1 tablespoon Worcestershire sauce
1/2 cup cider vinegar
1/4 cup packed light brown sugar
2 teaspoons molasses
1 cup mulberries | substitute any berry
Instructions
Step 1
In a medium saucepan, cook the onion in oil over medium heat until soft, about 5 minutes.
Step 2
Stir in the salt, chili powder, mustard powder, black pepper, chili flakes, and cumin. Cook until the seasonings are fragrant, 1 to 2 minutes. Make sure to keep stirring so your spices don’t burn.
Step 3
Add the tomatoes, ketchup, Worcestershire sauce, vinegar, sugar, and molasses. Turn the heat down to you have a low simmer going in your saucepan, cover, stirring occasionally, for 1 hour.
Step 4
Add the mulberries and simmer gently, uncovered, until softened, 25 minutes.
Step 5
Purée your sauce in a blender. If the mulberry seeds bother you, you can strain your sauce through a thin mesh as you pour it into your container. Let it sit in the fridge overnight before using. Enjoy.