Loganberry Barbecue Sauce Recipes

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Steps:

• In a large saute pan over medium-high heat, add the oil.
• Then add in the onion; saute for about 5 minutes, just until soft.
• Add in the garlic; saute for 2 minutes.
• Transfer mixture to a slow cooker; add in loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes; stir well.
• Cover and cook on LOW for 6-8 hours, until thickened.
• A few minutes before serving stir in the lemon juice and salt to taste.
• Tightly covered, the sauce will keep for 2 weeks in the refrigerator.

Steps:

• Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, just until soft. Add the garlic and sauté for 2 minutes. Transfer the contents to the slow cooker and add the loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes. Stir well. Cover and cook on low for 6 to 8 hours, until thickened. A few minutes before serving, stir in the lemon juice and salt to taste.
• Tightly covered, the sauce will keep for 2 weeks in the refrigerator.

Steps:

• Drain berries, wash and pick out any leaves.
• Place berries in saucepan; add water and heat to boiling.
• Add sugar; stir to dissolve. Simmer 10 minutes.
• Remove from heat.
• Place saucepan in cold water; stir sauce for 1-2 minutes.
• Serve warm if using for pancakes, chill if serving with meat.

Steps:

• Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Crush berries in a bowl. Place 1/2 of the crushed berries into a sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
• Stir in sugar and add butter to reduce foaming if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from the heat and skim off any foam with metal spoon.
• Ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by 1 to 2 inches. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark place for up to 1 year.

Steps:

• In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.