Blackberry BBQ Sauce

Serves: n/a
Cooks in: 1 hour
Difficulty: 3/10
Gluten free


3 tbs Olive Oil 

2 tsp Sea Salt

1 Onion 

4 Cloves Garlic, chopped fine 

1 Fresh Chilli, chopped fine 

2 tsp Mustard Seeds 

1 tsp Fennel Seeds 

1 tsp Cumin Seeds 

1 tsp Ground Coriander 

2 tsp Smoked Paprika 

1 tsp Celery Salt 

3 tbs Tomato Paste 

1 tbs Miso Paste 

1 tbs Fresh Thyme Leaves chopped fine 

1 tbs Fresh Sage Leaves, chopped fine 

3 cups/360g Blackberries

1/2 cup/60g Unrefined Cane Sugar

1/2 cup/125ml White Wine Vinegar 

2 bay Leaves 

1 star anise 


Sauté the onion, garlic & chilli until golden & caramelised in a saucepan – seasoning with salt. Add the spices & let them toast for a minute before stirring through the tomato & miso paste. 

Add the sage & thyme followed by the blackberries & stir well. Cook the blackberries for a few minutes before adding the sugar, vinegar, bay leaves & star anise. Add a pinch more sea salt, then pop a lid on the saucepan, cook the bbq sauce out for 30 minutes. 

When the sauce has thickened & its sticky, transfer the sauce to sterilised jars. The bbq should store for up to 6 weeks.