Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Baby Greens Pasta Salad
© Lillys-Table.com Photo of Blackberry Barbeque Sauce
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Blackberry Barbeque Sauce

from Blackberry Chicken with Grilled Zucs + Peaches and Baby Greens Pasta Salad, the Week of August 30, 2015.
View the previous recipe for this meal.

Sweet, tangy with a touch of bite from the fresh ginger. Blackberries settle nicely into this sauce, but other berries may work as well… raspberries, cranberries, fresh currants. Just adjust the sweetness to taste. Use it as a marinade or serve drizzled on chicken, steak or bison.

Ingredients

  • 1½ cup blackberries, washed
  • ¼ cup tomato paste, or low-sugar ketchup
  • ¼ honey, or agave nectar
  • 2 tablespoons ginger, peeled and minced
  • 1 teaspoon black pepper
  • ¾ teaspoon salt, or more to taste

Serving Size: 6 People

Share

 

Preparation Instructions

Puree the berries, tomato paste, honey, and ginger in blender until smooth. Add generous splashes of water if the blender isn’t blending fast enough.

Pour into a skillet and simmer until it is thick and reduced about in half.

It will last at least one week in the fridge or about three months in the freezer.

Use as a marinade or a finishing sauce on grilled meats.