Chef Kristine’s Cookbook
Red Fruits Barbecue Sauce
- 4 Qt. Sauce Pot
- 3 tbsp. olive oil
- 1 onion chopped
- 6 cloves. garlic minced
- 2 tbsp. pasilla chile powder or dark chile powder
- 2 tbsp. guajill ochile powder or mild paprika
- 8 oz. basic barbecue sauce smoky, but not overly spicy* or sweet
- 1 tbsp. salt
- 2 oz. apple cider vinegar
- 2 oz. Worcester sauce
- 1 cup dry red wine
- 2 oz. soy sauce
- 12 oz. raspberries frozen okay
- 12 oz. blackberries or Marionberries frozen okay
- 8 oz. plum jam
- 1 large Orange - Juice & Zest
- 1/2 cup honey
- Heat a 4-quart non-reactive and heavy bottomed sauce potover a medium flame. Pour in the olive oil, then add the onion. Stir and cookthe onion until it is soft and translucent. Add the garlic and the two chilepowders and stir and cook until the garlic is aromatic, another 2 minutes orso. Next, add the barbecue sauce, salt, vinegar, Worcester sauce, wine, soysauce, both berries and the plum jam. Stir to blend all the ingredientstogether. Reduce heat to medium-low and simmer about 30 minutes, stirringoccasionally to prevent heavier ingredients from sticking to the bottom of thepot and possibly scorching.
- After 30 minutes the sauce should be slightly thickened.Remove from heat and allow to cool for about 15 minutes. Pour about 1/3 to ½ ofthe sauce into a blender pitcher. Cover and process until the sauce is verysmooth. Remove to a bowl and process the remaining sauce.
- Set a fine sieve over a medium bowl and pour about halfthe sauce into the sieve. Use a ladle to assist with pushing all the saucethrough the sieve. Repeat with remaining sauce. Discard all the berry seeds andany other solids that won’t pass through the sieve. Return the sauce to thesauce pot and add the orange zest and juice to the sauce. Add the honey. Simmerthe sauce on a low flame for another 45 minutes to an hour. Stir frequently toavoid scorching as the sauce reduces. The sauce should be thick enough to coatthe back of a spoon but still pourable.
Makes about 3 ½ cups sauce. Sauce will keep several weeks in an airtight container in a refrigerator. *Regarding chiles and very spicy flavors: Personal preference reigns in your kitchen, but do keep in mind that very spicy food will negatively affect the wine you’re enjoying with it!