The delicious, sweet, spicy and tangy black forest barbecue sauce.
Oh, summer, you are here in the UK. Finally. That means, it is time again for barbecues, which as previously discussed the British are only really waking up to. While there are lots of important parts to a barbecue (eg the source of heat, the quality of the ingredients), the sauce for me is paramount to a good barbecue – for me it is the perfect time for the Black Forest barbecue sauce.
Too many barbecue sauces are so loaded down with sugar, they just don’t taste good. Just sickly sweet. I like a rich sauce, that adds to the beef or chicken or whatever it is you are grilling. Not overwhelm it.
My black forest barbecue sauce is inspired from visiting the valley in Nova Scotia in the summer and having loads of fresh cherries and fruit which I needed to use. Turns out it was really addition to a barbecue sauce, because while it has sugar in it, it relies on fruit for the bulk of its sweetness. That, along with the spices gives you a warming sweet spicy and fruity taste in one punch.
Pulling this sauce together is dead easy, just takes a bit of time. As it is a black forest barbecue sauce, you start with some brilliant sour dark cherries plus other black and red berries (fresh or frozen, it makes no difference). Add to that tomatoes, molasses, onion, and some smoky spices. Then go low and slow (this is a brilliant book if you are so inclined).
What is key with this sauce, is how you reduce it. As with any sauce, when you put the ingredients together is will be quite soupy. When you make this, you gotta let it reduce low and slow until it is nice and thick. It helps the fruitiness compete with the rich tomato and spices, and develop that deep flavour.
I like this on chicken and burgers, but anything your barbecue will probably be made better with a sauce like this.
- 2 tablespoons salted butter
- 1 brown onion finely chopped
- 2 cloves garlic minced
- 2 cups passata or 2.5 cups of crushed tomatoes
- 1 cups roughly chopped cherries
- 1 cup other mixed berries such as blueberries, raspberries, blackberries and redcurrants.
- 1/2 cup dark brown sugar
- 1/3 cup orange juice
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1 teaspoon Hot smoked paprika powder
- 1/2 teaspoon dry mustard
- 2 teaspoons salt
- 2 teaspoons white pepper
- 1/8 teaspoon cayenne pepper
- In a large, heavy pot melt butter and add onions. When onions are soft add garlic.
- Once you can smell the garlic in the pan, add all other ingredients. I start with the cherries and other fruit so they break down a bit first.
- Simmer for at least 40min, although I found longer better. Stir to ensure it isn’t catching on the bottom of the pan. The point is to reduce the moisture content.
- Use a hand blender to make it smooth. If should have a dark colour to it, and be thick and cling to the spoon, and without any excess water.
For added fun, I’ve added this to FiestaFriday! Worth having a look at what others are cooking up!