Wild Blackberry Chipotle Barbecue Sauce
4 quarts blackberries (16 cups)
3 onions, chopped
2 tablespoons chopped garlic or 1 head of garlic, chopped
1 1/4 cups red wine vinegar
2 cups brown sugar
2 cups white sugar
1 can tomato paste
2 tablespoons dried mustard
1 teaspoon salt
1/2 teaspoon dried ginger
Add all ingredients to a large crock pot and mix. Cook on low for 5 hours. At the end, either blend in the blender or use a stick blender. You will see seeds floating in the sauce.
Strain mixture through a fine mesh strainer into a pot. You may need to scrape the strainer with a spoon to dislodge seeds so liquid can go through. Strain several cups at a time and rinse off strainer between strains to make it easier.
Bring sauce to a boil on stove and turn off. Ladle into prepared jars leaving a 1 inch head space. Wipe rims using a paper towel with water and vinegar on it. Seal. Water bath for 20 minutes.
Makes about 6 pints, or 12 half pints.
|Goes great on pork ribs!|