Blackberry Bourbon BBQ Sauce A Pacific Northwest Treat

Blackberries Everywhere

When you live in the Pacific Northwest (PNW) you don’t walk out your backdoor without seeing a blackberry bush. Berries began to ripen early in our area this year. We picked berries for three days, I put up twenty pints of blackberry preserves as well as some other favorites. We will be picking again and freezing for later use.

I made I don’t know how many pies, blackberry ice cream, syrup, and my husbands favorite Blackberry Bourbon BBQ Sauce. I don’t know what it is about this sauce but he will eat it right out of the jar.

Blackberry Bourbon BBQ Sauce Recipe

It is a simple recipe I use Jack Daniels but you can use whatever bourbon you like. We have Jack Daniels (for medicinal purposes) so that is I use in my sauce.

Prep time not including picking berries about 1 hour

Pots and utensils: I use a large stainless steel stock pot this recipe is only for 1-pint choose accordingly. You will also need a blender or mixer, strainer, measuring cups and spoons, wood or stainless slotted spoon, ladle.

 

2 cups blackberries.

3/4 cup Jack Daniels.

1/8 tsp cinnamon

Blackberry Bush

Looking out my backdoor

1/2 cup sorghum syrup

1/2 cup maple syrup

3/4 cup ketchup

1/2 cup brown sugar.

Blackberry cluster

Blackberries

1/8 tsp onion powder.

2 Tbs Apple Cider Vinegar.

1/8 tsp red pepper

1 tsp Wyler’s Chicken Powder

1/8 tsp garlic powder

1/8 tsp ground mustard.

Cook the berries and bourbon for 7 minutes. Add the other ingredients and blend in the blender then strain into jars.

In our area, I use a water bath for about 35 minutes.

The USDA canning guide can give you correct time for your area.

I hope you will enjoy this wonderful BBQ sauce and please use the comment section to let me know what you think.

Look for more posts I  will be posting new recipes in the future including cheese making and soap making.

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