Summer fun with homemade blackberry BBQ sauce!
Summer barbequing is still going strong and we have a fun twist – Blackberry BBQ sauce!
I stepped outside today and noticed that we still had some blackberries in the garden. In fact, we had over 2 cups (after careful picking between the thorns)!
After moving recently to our current home with such an amazing yard and garden areas, we’re absolutely rolling in avocados, figs, blackberries, oranges and herbs. It feels like we fit right into Ventura county’s farming community.
After fiddling around in the kitchen Mike came up with a VERY yummy blackberry BBQ sauce! We paired it with grilled chicken, seasoned with Spicy Rooster BBQ rub, and quinoa on the side. Great flavors that work well together! This Blackberry BBQ sauce has a nice depth of smoky flavor and still highlights the seasonal blackberries. Yum!
Try it out and tell us what you think. We really loved it and hope you do too! Recipe below.
The Hen (Spicy Rooster’s Wife)
Blackberry BBQ Sauce
- 2 cups blackberries (can be frozen)
- 2 Tablespoons organic ketchup
- ½ Teaspoon organic cumin
- ½ Teaspoon yellow mustard
- ¾ Cup brown sugar
- 1 Tablespoon Spicy Rooster Organic BBQ blend
- 1 Tablespoon soy sauce
- 1 Teaspoon molasses
- 2 Teaspoons apple cider vinegar
- 1 Teaspoon corn starch
- Pinch kosher salt
In a medium sized sauce pan (heavy bottom saucepan is best if available), place blackberries in and heat on medium to gently boil down. Once heated, and the blackberries have started to boil, add all other ingredients in the pan together. Bring all ingredients to a simmer. Turn heat down to low. Gently simmer everything together for approximately 30 minutes. Mix 1 tablespoon water with corn starch. Add corn starch and water mixture to saucepan after 20 minutes.
Grilled Chicken & Quinoa
- 2 Organic Chicken Breast
- 2 Tablespoons Spicy Rooster Organic BBQ Blend
- Oil of choice (Grapeseed oil, olive oil, etc.)
- 1/2 Cup quinoa
- 1 cup vegetable stock OR chicken stock
Brush chicken breasts with oil and then Spicy Rooster BBQ blend (adjust amount of rub to personal preference). Grill/saute until cooked through (that’s 165 degrees internal temp). While chicken is cooking, bring 1 cup vegetable stock/chicken stock to a boil. Once simmering, add 1/2 cup quinoa, turn heat to low/medium-low and cook for approximately 12 minutes with lid on. Then, allow to sit for 5 minutes before removing lid.