Boysenberry Barbeque Sauce

Do you use the BarbiQ often?  Are you a year round griller?  We like to grill often and I love sauces whether I use them as a barbeque sauce, marinade or dipping sauce.   I also was born and raised in the Pacific Northwest which means we used lots of blackberries!  I can also get Boysenberries from my family that lives there.   So Becky is sharing this great recipe using Boysenberries but she notes, blackberries or raspberries can be used in this great barbeque sauce.   I hope you find a great use for it!

Ingredients you will need:

1 lb boysenberries (blackberries or raspberries can also be used)
2 tsp sweet smoked paprika
3 Tbsp vegetable oil
1 Tbsp minced garlic
1 Medium onion, finely chopped, plus ¼ cup minced
¼ cup tomato paste
1 cup apple cider vinegar
1 cup packed light brown sugar
¼ cup soy sauce
3 Tbsp seeded and minced jalapenos
2 Tbsp Dijon mustard
1 tsp ground cumin
Kosher salt and pepper
2 Tbsp olive oil
2 Tbsp finely chopped oregano

Putting it all Together:

Light a grill. In a large bowl, toss the boysenberries with the paprika. Spread the berries in a perforated grill pan or in a foil pan with holes poked in it. Grill over moderately high heat, tossing, until the berries just start to burst. 3-5 minutes.
In a saucepan, heat the 3 Tbsp vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the boysenberries, vinegar, brown sugar, soy sauce, jalapenos, mustard and cumin and bring just to a boil. Simmer over moderately low heat; stirring, until slightly thickened and the berries are very tender, about 20 minutes.
Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding any solids. Season the sauce with salt and pepper and let cool completely. Stir in the minced onion, the olive oil and the 2 Tbsp of oregano.
Use of beef, pork or chicken.

Recipe provided by Becky Fowler who cooks dairy-free, gluten-free, soy-free, nut-free for her son.  Becky has 2 small children and loves to sew and crochet in her spare time and can be found at Sew Need It.