This richly flavored barbecue sauce blends the sweetness of blackberry preserves with the warm aromatics of shallot, ginger, garlic, and fresh thyme. A splash of berry vinegar brightens everything, while Dijon mustard keeps the sauce balanced and savory. It works beautifully as both a marinade and a finishing glaze for pork, chicken, or game birds. Because it’s naturally sweet, it shines best when brushed on during the final minutes of grilling — giving meats a glossy, finish without burning.
INGREDIENTS:
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 berry vinegar (to taste)
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
METHOD:
In a small heavy-bottomed saucepan, warm the oil over medium heat. Add the minced shallot and sauté until softened. Squeeze in the ginger juice, add the garlic, and cook briefly until fragrant.
Add the brown sugar and cook until dissolved. Stir in the berry vinegar and reduce the mixture by about 25%.
If using cayenne or chili flakes, add them now. Stir in thyme and black pepper.
Reduce the mixture again to about 25% of its original volume. Whisk in the Dijon. Add the blackberry preserves and stir until the sauce is smooth and glossy. Gently simmer until it thickens to a light, spoon-coating consistency.
Balance the flavors with additional vinegar, brown sugar, mustard, thyme, or pepper as needed.
SERVING SUGGESTIONS:
- Brush on pork chops, ribs, chicken pieces, or quail; marinate 1–4 hours. Wipe excess marinade off before grilling. Brush fresh sauce on only during the final minutes of cooking to prevent burning.
- Drizzle over roasted pork tenderloin or grilled sausages.
- Serve as a dipping sauce for smoked wings.
- Use as a sandwich spread for pulled pork.
YIELD: Enough for 1 rack of ribs, 1 whole chicken, or several pork chops — plus extra for serving.
SOURCE: Chef Andrew Cohen
