Does anyone else think that blackberries tend to spoil about 30 seconds after you bring them home? Or does that phenomenon only happen in my refrigerator?
I was getting ready to go out of town and remembered that I had purchased a container of blackberries at Sam’s a few days ago and knew that there was no way that I would ever get them to last until I got back home. I thought about what I could do with them, preferably with a pork tenderloin that I had gotten to make for David while he was at home bach-ing it up for a week.
A sauce. Barbecue sauce. Perfect.
I actually had never made a fruit based barbecue sauce before, but I know the basic premise behind it. I wanted the flavor to be more in-depth than just “sweet,” so I added some chipotle peppers and adobo to it. It was incredibly easy and super fast to put together, meaning that this is even great for those busy weeknights. I brushed it over the pork while it was grilling, then served it topped with even more.
None of it was left when I came home.
- I cup blackberries
- 2 chipotle chiles in adobo, plus 1 T sauce
- 2 T molasses
- 1/4 brown sugar
- 1 cup ketchup
- 1 1/2 tsp liquid smoke
- 2 T red wine vinegar
- In a foodprocessor, add the blackberries, chipotles, and adobo. Process until smooth.
- Pour blackberry mixture into a small saucepan and add remaining ingredients.
- Bring the mixture to a simmer and reduce by 1/3 until slightly thickened.