One of the greatest things about living where I do, is the abundance of berries. Raspberries, blueberries, serviceberries, and a sea of one of the best; blackberries. It is time for harvesting! This was not a good raspberry or blueberry year; however, the blackberries have chosen to thrive! These tasty guys are fairly easy to pick, however the vining plants are armed with thorns which are guaranteed to draw blood. If you are like me, it is totally worth the sacrifice for the sweet juicy reward. I would also rather draw blood than dress is long pants and sleeved protective clothing on these hot, humid August days, but that is just me. Dress accordingly!
Blackberries are high in vitamin C, and antioxidants. They are also high in fiber, low in sugar, and can help assist in lowering risk of things like heart disease and cancer. Blackberries contain phytochemicals called anthocyanins, which can protect cells from free radicals.
I like to eat blackberries fresh, however I have also made cakes, barbeque sauces, and added them to hard ciders to bump up the flavor.
Here is a quick barbeque sauce recipe that is a go-to topping for anything chicken or pork or drizzled (my nizzle) on top of bacon wrapped jalapeno poppers.
1 cup blackberries
1/2 cup ketchup
2tbs of mustard
2tbs of brown sugar
1to 2tbs maple syrup or molasses depending on your tastebuds
1 tbs of chili powder
a sprinkle (listen to your heart) of the following:
garlic powder, black pepper, paprika, onion powder, salt
Use a small pot on the stove over medium heat. start with the blackberries and a little water (less than 1/4 cup). once warm, use a wooden spoon to crush them and make a sauce like texture. Add all other ingredients, stir and cook until it shows signs of boiling.
I like to taste the sauce as I go and add more of what I feel like it needs. I like to go a little sweeter on the poppers and a little more savory on the meats.
Enjoy! ...and thank you for reading my first blog post!