By James B. O’Malley

Berry Barbecue! A Fruit Lover Shares Her Passion for Berry-BBQ Sauces

Recipes: Raspberry BBQ Sauce Blackberry or Marionberry BBQ Sauce Blueberry Chipotle BBQ Sauce

Judy England just loves her berries. “Berries make wonderful barbecue sauces–I am passionate about it,” she says. She adds that she has nothing against tomatoes, the typical barbecue sauce base. After recently giving away 500 two-ounce, sample jars of her Marionberry, raspberry and blueberry BBQ sauces at the International Association of Culinary Professionals (IACP) conference in Minneapolis, MN, she discovered that one giant company has been trying to replicate her sauces.

“Imagine–my little company’s berry sauces have stirred the imagination and the cooking pots of a major food manufacturer!” she wrote in a press release. “A restaurant chain in my beloved Pacific Northwest has also cracked open my jars and put their chefs to work analyzing, experimenting and duplicating.”

But Judy is not worried. “Now, being a tiny manufacturer, I could view their cloning efforts with alarm. As a berry advocate I’ve opted to share–especially now as summer’s peak berry season approaches. It’s more important to me that the world discovers the beauty of these fantastic berries than that I have a salable commodity hoarded in my corner.”

So, amazingly enough, Judy has released recipes so that consumers can make their own berry-based barbecue sauces. She adds: “Make your own adjustments. Try your own ideas. Most of all, tell your friends and neighbors about the wonder of berry sauces. Spread the word, spread the sauces on some ribs and join my berry passion!”

Use this as a finishing sauce for grilled pork chops, pork ribs, lamb chops, or even lambburgers.  Take care that the sauce doesn’t burn when on the grill.

• 3 cups fresh raspberries, crushed, strain some of the seeds out if possible

• 1 cup yellow mustard

• ½ cup vinegar

• ½ cup brown sugar, packed

• 1 tablespoon liquid smoke

• 2 tablespoons hot sauce of choice

• 2 tablespoons chili powder

• 1 tablespoon. ground pepper

• 1 teaspoon salt

Mix all the ingredients together in a saucepan, heat to a boil, then lower the heat to a simmer and cook for 5 minutes. Do not overcook.  This makes a chunky sauce, so feel free to strain it to make a smoother version.

Yield: 3 to 4 cups
Heat Scale: Medium

This sauce works particularly well with grilled beef, and it’s great on steaks of all kinds.

• ¼ cup butter

• ¼ cup chopped onion

• 1 teaspoon. chopped garlic

• ¼ cup Worcestershire sauce

• 2 tablespoon molasses

• 1 tablespoon hot sauce of choice

• ¼ cup fresh lemon juice

• 3 cups fresh blackberries, crushed

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer. You may wish to let this reduce down a bit if the sauce appears too thin.

Yield: About 3 cups
Heat Scale: Mild

• 3 cups fresh  blueberries, crushed

• 1 ½ cups white vinegar

• ½ cup brown sugar

• 2 tablespoons. Worcestershire sauce

• 1 teaspoon white pepper

• 1 teaspoon black pepper

• 1 teaspoon salt

• ½ teaspoon ground cloves

• ½ teaspoon chipotle powder, or more to taste

• 1 bay leaf

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8 to 10 minutes. Best served at room temperature or warm.

Yield: About 3 cups
Heat Scale: Mild