This recipe was made with the Prevedelli’s preserves, but Mello-dy Ranch preserves will work as well. Feel free to experiment with different flavors also. Try to match the vinegar to the preserve, but it’s not an absolute necessity. For a fun contrast, use balsamic vinegar instead.
Use this as a marinade or as BBQ grilling sauce. This BBQ sauce is works great on ribs or pork chops, chicken, and quail. For the BBQ, avoid grilling the meat with the sauce over direct high heat, as the sauce will burn due to the high sugar content. Marinate, then wipe off, applying more sauce just before the meat is done and allow to cook a little longer.
1 teaspoon neutral flavored oil such as grapeseed or canola
1 small shallot, minced
1 small/medium garlic clove, peeled, de-germed, and minced
2 teaspoons finely grated ginger
1 tablespoon brown sugar
1-2 tablespoons of berry vinegar
1 tablespoon Dijon style mustard
1 teaspoon fresh thyme, minced
Fresh ground pepper to taste
1 jar of seedless blackberry preserves
OPTIONAL: a pinch if cayenne or chili flakes to add some heat
In a small heavy bottomed saucepan, heat oil over medium heat.Sauté shallots until soft.
Squeeze the ginger juice into the pan, and add the garlic. Cook to soften.
Add sugar, cooking until melted. Add vinegar, stir to mix, and cook down 25%.
If adding chili, do so now.
Add thyme and pepper. Stir, and cook down until only 25% of the starting volume is left.
Whisk in mustard. Add preserves, stir, and cook to marry flavors and reduce to a light sauce consistency.
Taste for balance and flavor, using sugar and/or vinegar to achieve balance. You may need more thyme or pepper or mustard to bump up the flavor a bit. Remember-start with a little as you can always add. Getting it out is the hard part.
YIELD: Enough sauce or marinade for a rack of ribs, or a chicken, and then some
SOURCE: Chef Andrew Cohen