This Blackberry Sauce adds an unusual and interesting depth of flavour to anything you pair it with.
I used it as a sauce for these Baby Back Ribs. It added a spicy note and slightly fruity flavour. It is not overtly fruity like say a raspberry or strawberry sauce is.
When you think about a fresh blackberry... they have to be really ripe before they are noticeably sweet.
Having said that - this source would go great on pancakes, over ice cream or pound cake. You could even use it as a side source for pork tenderloin. I think it would be awesome with a duck breast too!
And.. it is a great choice for a complement to savoury dish. So many red wines have hints of dark fruit. One common suggestion in wine paring is to match your wine to the sauce in your meal. The sauce is a significant source of the taste of the final dish. So.. this wine pairing would be easy with a Malbec, Mourvedre or Merlot. Any wine that talks about dark fruit, blueberry, even plum would go well with this sauce.
- 2 ½ cups blackberries about 12 oz
- ½ cup Ketchup
- ½ cup honey
- 2 Tbsps minced fresh ginger peeled
- 2 tablespoon balsamic vinegar
- 1 teaspoon hot pepper sauce can up to 2 tsps if you like really spicy
- Rinse the berries. Add all ingredients to a blender and purée.
- Strain sauce through a sieve into a saucepan. Mixture is thick so you will have to press and rub the sauce to get it to strain. Discard solids left in the sieve.
- Heat sauce over medium high heat until it reduces to about 1 cup. This make take 5-10 minutes depending on the size of your saucepan.
- Serve sauce warm with duck breast, poultry or brush on BBQ ribs during last 10 minutes of cooking.