Entirely Elizabeth

To a medium sized saucepot add the blackberries and water. Bring to a rolling boil and then reduce to medium heat.


Using a silicone spatula, smash the blackberries until they are well broken down. Continue simmering and smashing the berries for 5 to 10 minutes.
NOTE: During this time the blackberries will steep with the water and create a flavorful blackberry liquid base.
Remove from heat. Using a fine mesh sieve remove the seeds from the blackberry liquid base.


Discard the seeds and pour the blackberry liquid base back into the medium sized saucepot.
Add the ketchup, brown sugar, apple cider vinegar, Dijon mustard, sriracha sauce, finely minced garlic, salt, and black pepper (to your taste preferences).


As the mixture is brought to a rolling boil, continue to stir until all the ingredients are well combined.
Reduce heat to a medium low simmer and allow the barbecue sauce to thicken for 20 to 30 miutes. Be sure to stir it in 5 to 10 minute increments or it will stick and burn to the saucepot.
NOTE: The barbecue sauce will be done when you run your finger up the silicone spatula and the sauce does not fill back into the space you trace.


Remove the Blackberry BBQ Sauce from heat and allow it to slightly cool before pouring it into a clean glass jar or airtight container.
Store in the refrigerator for up to one month.
NOTE: Refrigerate overnight prior to serving. This helps the barbecue sauce to set up and amplify in flavor.