Best Blackberry Sauce Recipes

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

BLACKBERRY BBQ SAUCE

Steps:

• Put all ingredients in a blender and pulse until the berries are fully pureed.
• Pour into a a small sauce pan.
• Bring to a simmer then turn down the heat to low.
• Cook On low until the sauce is reduced by 1/3 be sure to stir occasionally.
• Serve with anything barbecued.

PORK CHOPS WITH BLACKBERRY PORT SAUCE

Steps:

• Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
• Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
• Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

BLACKBERRY BBQ SAUCE

Steps:

• In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

SWEET BLACKBERRY AND BRANDY SAUCE

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

BLACKBERRY HABANERO BBQ SAUCE

Steps:

• Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
• Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
• Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

VENISON WITH BLACKBERRY WINE SAUCE

Steps:

• Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
• Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

BLACKBERRY SAUCE

Steps:

• Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
• Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
• Taste for sweetness and adjust, if necessary.

BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE

Steps:

• Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
• Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
• Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
• As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
• To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.

GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
• Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
• Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
• Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
• Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
• Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

Steps:

• BLACKBERRY MUSTARD SAUCE.
• Position knife blade in processor, add blackberries.
• Process 1 minute, strain and discard seeds (optional).
• Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
• Store sauce in airtight container in fridge for up to two weeks, if desired.
• OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
• TENDERLOIN.
• Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
• Trim fat from pork, rub pork with thyme mixture.
• Place in shallow dish, cover and chill at least 2 hours.
• Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
• Add pork, cook 4 minutes or until browned on all sides.
• Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
• Remove pork from skillet, set aside and keep warm.
• Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
• Strain mixture, discard solids.
• Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
• Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
• Remove sauce from heat; stir in remaining tsp of minced thyme.
• Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.

PORK CHOPS WITH BLACKBERRY SAUCE

Steps:

• Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic and mustard. Bring to a boil. Combine cornstarch and steak sauce until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

CRISPY ROAST DUCK WITH BLACKBERRY SAUCE

Steps:

• 1. Melt 1/2 cup butter in a large skillet over medium-high heat.
• 2. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to boil.
• 3. Add berries and chicken broth to sauce; continuing to boil until sauce thickens and is reduced to about 1 1/2 cups, stirring occasionally. This will take about 20-30 minutes.
• 4. Add Cognac and maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
• 5. Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper.
• 6. Heat a heavy ovenproof skillet over high heat. Add duck-skin-side down-and sear until lightly brown, about 5 minutes. Turn over and cook for an additional 2-3 minutes. Transfer skillet to oven and cook until duck reaches desired doneness (about 5 minutes for medium).
• 7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
• 8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.

CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes.
• Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes.
• Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside.
• Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using.
• Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.

BLACKBERRY AND BLUEBERRY SAUCE

Steps:

• In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
• In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

LEMON PANNA COTTA WITH BLACKBERRY SAUCE

Steps:

• For panna cotta:
• Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
• Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
• For sauce:
• Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)
• Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
• *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

SWEET BLACKBERRY SAUCE

Steps:

• Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES

Steps:

• For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
• For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
• For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
• Saute 2 cloves of garlic and spinach. Cool down over ice.
• Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
• In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
• For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.

BLACKBERRY-JALAPENO BBQ SAUCE

Steps:

• Combine tomato sauce, blackberry jam, jalapeno jelly, brown sugar, mustard, Worcestershire sauce, pepper, vinegar, garlic powder, and liquid smoke in a saucepan over medium-high heat and bring to a simmer. Cook until flavors combine, 3 to 5 minutes.