Blackberry BBQ Sauce

4.7 stars, average of 3 ratings

By Martina SlajerovaAug 25, 2014Print recipe4

This week will be all about berries - blackberries, raspberries or strawberries - and I will be sharing several sweet and savoury recipes to make the most of these delicious low-carb summer fruits!

The main ingredient of this recipe is home-made ketchup which I use in all sorts of BBQ sauces. You can make this easy summer BBQ sauce in less than 10 minutes. Best of all, you can use either fresh or frozen blackberries. It goes great with meat such as BBQ Pork Ribs or fried eggs which is how I like to eat them!

You can find more BBQ sauces in in my apps and book, like the very popular Spicy chocolate BBQ sauce which is included as part of the starter package.

Hands-on10 minutesOverall10 minutes

Nutritional values (per 2 tbsp, 30 g / 1 oz)

1.5 grams 0.73 grams 0.31 grams 1.4 grams 0.83 grams 21.6 calories

Total Carbs	2.2	grams
Fiber	0.73	grams
Net Carbs	1.5	grams

Protein	0.31	grams
Fat	1.4	grams
of which Saturated	0.83	grams

Calories	21.6	kcal

Potassium & Magnesium	trace

Macronutrient ratio: Calories from carbs (30.3%), protein (6.3%), fat (63.4%)

Ingredients (makes 1 medium jar / 2 cups)

1 cup ketchup, recipe for easy homemade ketchup is here (240g / 8.5 oz)
1 cup blackberries, fresh or frozen (144g / 5.1 oz)
1 tsp chili powder
¹/₂ tsp smoked salt or pink Himalayan rock salt
2 tbsp apple cider vinegar, red / white wine vinegar or fruit vinegar (recipe for home-made fruit vinegar is here)
2 tbsp butter or ghee or extra virgin olive oil
¹/₄ cup coconut aminos (60 ml / 2 fl oz)
2 tbsp Erythritol (20g / 0.7 oz)
3-6 drops stevia (I use SweetLeaf)
freshly ground black pepper

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

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Instructions

Place all the ingredients in a non-reactive pot and bring to boil over medium heat.
You can use any vinegar you like such as apple cider or white / red wine vinegar or even try making your own fruit vinegar. I used blackberry vinegar in this recipe. Cook just for a minute and take off the heat.
Place everything in a blender or use an immersion blender and pulse until smooth. Pour in a glass jar and keep in the fridge up to a month or preserve for longer. Try with BBQ Pork Ribs!