A few years ago I tried blueberry barbecue sauce. I’m brave that way. It was quite good. But I have a mulberry tree not blueberry bushes (yet). This morning I check my mulberry tree to see if the fruit is ripe yet. Of course it’s too early but I get excited about the crop of mulberries each summer. One of the things I use these delicious berries for is my Mulberry Barbecue Sauce.
Mulberry Barbecue sauce is a little sweet, a little spicy, and altogether different from ordinary barbecue sauce!
Since I get a bumper crop of mulberries each year I like to find new ways to use them. I make Mulberry Cheesecake Bars and even Mulberry fruit leather. But I love using mulberries for savory dishes as well as sweet.
Mulberry barbecue sauce
may be is probably new to you. But have you ever heard of blueberry barbecue sauce? It’s real and both are delicious! Mulberry Barbecue Sauce has the flavor of mulberries, the tang of a good barbecue sauce, and I add some cayenne pepper to up the heat! Try it once and I’ll bet you make it again!
First I make the basic barbecue sauce –
I ketchup, brown sugar, ketchup, cider vinegar, lemon juice, chili powder, yellow mustard, and salt in a bowl.
Then I pour 2 1/2 cups of washed mulberries and a cup of chicken broth in a medium saucepan over medium-low heat.
I simmer the mulberry mixture for 7 minutes.
Next I strain the mulberries from the liquid and reserve the liquid. I’m going to puree the berries and add them back to the liquid in the saucepan.
When you puree hot things in a blender be sure to hold the lid down with a towel or an oven mitt!
I pour the mulberry puree back into the liquid in the saucepan and then stir the basic barbecue sauce into the saucepan.
Over medium-heat I simmer the Mulberry Barbecue Sauce until it’s thickens enough to thickly coat the back of a metal spoon. This takes about 5 minutes.
Once the sauce has thickened I remove the saucepan from the heat and allow the sauce to cool completely.
I store the Mulberry Barbecue Sauce in a clean Mason jar in the refrigerator. You can keep it in any container with a tight-fitting lid. It will keep for several weeks if properly stored!
Mr. Comfortable and I love Mulberry Barbecue Sauce on grilled chicken! It’s a little sweet, a little spicy, and altogether different from ordinary barbecue sauce!
Mulberry Barbecue Sauce
Mulberry Barbecue sauce is a little sweet, a little spicy, and altogether different than ordinary barbecue sauce! Try it on chicken or fish!
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 3 teaspoon lemon juice
- 1/2 teaspoon chili powder
- 2 teaspoons yellow mustard
- 1/4 – 1/2 teaspoon cayenne pepper (depends on how hot you like it)
- 1/4 teaspoon salt
- 2 1/2 cups mulberries (fresh or frozen), washed if fresh
- 1 cup chicken broth
- Mix ketchup, brown sugar, apple cider vinegar, lemon juice, chili powder, yellow mustard, cayenne pepper, and salt in a medium bowl until combined well.
- Bring mulberries and the chicken broth to a simmer in a medium saucepan over medium-high heat.
- Simmer for 7 minutes then remove from heat and strain mulberries from liquid, reserving liquid.
- Pour mulberries in a blender and puree well.
- Pour pureed mulberries and reserved liquid back into the saucepan and add ketchup mixture.
- Stir to combine.
- Simmer over medium heat until sauce thickens enough to thickly coat the back of a metal spoon; 4 – 5 minutes.
- Remove from heat and allow to cool.
- Store in container with a tight fitting lid in the refrigerator.
Properly stored Mulberry Barbecue Sauce will keep in the refrigerator for several weeks. If you cannot get mulberries you can substitute blueberries.