Blackberry and Cherry Beer Sauce
Blackberries 4.90oz (139g) 1 1/2 cup
Sour cherries 4.95oz (138g) 1 1/2 cup
Cherry tomatoes 5.05oz (143g) 1 1/2 cup
Amber Ale 12floz 12floz(355ml) 1 can
Brown Sugar 2oz (54g)
Salt (to taste)
As I mentioned before on my last post (click here) Randomly went blackberry picking, and this is what became of these blackberries, in this awesome sauce!
Making the sauce
- Measure all your ingredients
- Add to the pot
- Bring to a boil, as you are doing this stir, so all the ingredients get cooked evenly.
- Once it comes to a boil, cook for five mins until it softens
- In the meantime, set up your blender
- Once it becomes soft, add the sauce to the Vitamix (blender) Blend until smoother, save the pot you’re still going to use it
- (Optional) if you hate chewing on seeds, strain it now, it is easiest to strain at this step.
- Pour back into the pot, and reduce until it coats the spoon. You’ll notice this in the video the consistency, it will look like a BBQ sauce consistency
- Pour sauce into a container and cool it down in the fridge or if you are planning on leaving hot if you are going to use it for chicken tenders or a burger at that dinner or lunch.
Do I have to use brown sugar?
Nope, you can use an alternative, such as granulated white sugar, will taste a little different. Blackberries have natural sugar already but for this recipe you will need to add a little bit of sugar. Some different sugars you can use; brown sugar I would use dark or light muscovado sugar, agave, brown rice syrup, etc. list can go on haha
Do I have to use Beer? I don’t want the calories…
Nope, I wasn’t planning on using beer… just use vinegar or a lemon juice.
What if I use vinegar or lemon, don’t I have to adjust the recipe?
Yes! You will have to. Vinegar and lemon are sour, you’ll have to add more sugar to balance the taste.
Can I use can tomatoes?
Sure can! Fresh can be pricey and if you were going to do this in large batches, your screwed! More time is wasting cooking the dang things to become soft.
Can I use other fruit?
Sure, just change to a different berry and for the cherries pick another harder fruit if you want to maintain texture such as peaches, nectarines just stone fruits.
Will the fruit vary on the sweetness?
Yes, it will, it depends on you, are personally picking them and pick out the sweet ones or the tart one, the recipe will have to be adjusted.
Suggestion for the sauce!
I am not like most people. I tend to like chewing on the seeds. I would suggest straining the sauce to get the seeds out because most people don’t like chewing or biting on seeds because it gives an unappealing mouthfeel.
My sauce was thin and when it cooled it was super thick!
Keep in mind when you are making a sauce, the sauce will appear thin when heated, but when cooled the small amount of pectin in the fruit will set.
How can you do this in large batch? For 25 to 1000 people?
Well the good news is this was when I had to do any sauce, one bucket (6 gallons) is enough for 800+ people, but this
varies to how much you are pouring, in this case, you are pouring 0.96 floz (28.3mL)
That will reach 800 people, but many times I tend to see that people just don’t want much sauce, or just like it plain and so be it! That’s when the magic number can mess you up on that haha
How would I execute this sauce for 1000 people?
Well, if I am in a commercial kitchen, I would use a steam kettle ( one huge pot!) or a stock pot. Using a big pot hard to if you don’t have the stove top space and will bring to another issue how you are going to cool this down? But I will explain this in a second.
1. If you were going to do this at home, I would use a Bayou Classic Outdoor Gas Cooker ( there is high quality of course)
(brew burner for outside) grab a 6-gallon stock pot and add your ingredients and do the same thing as above in the instructions.
2. You will need to have another pot when you are blending the sauce and pouring into an another pot. Otherwise, you’ll be pulling your hair.
This will avoid trying to look for containers and wasting time, just thinking ahead that’s all
I would go to the gas station and grab an icebag. Pour out half of the ice and fill a large sink with ice and a little water, not too full. So it doesn’t overflow when you place the pot of sauce in the sink. Stir and the ice water outside the pot will cool it down.
Most likely if I do this, I would only be doing 4 gallons and just stir around until cooled and you’ll have safe to eat!
Where if instead I placed the hot sauce in the fridge and cool it that way. Then when I get back to the fridge, I’ll be seriously upset with myself later. Because my blueberries I was looking forward to on my pancakes for breakfast are soft and in a pool of water from the heat… >.> lovely.
4. Then you just reheat the amount of sauce you will need for your party.
You can do this with a double boiler for small batches or for quicker results you can add more water to it, and the thinner it is the faster it heats up.
Won’t I lose quality of the of the sauce if I cook too long?
You’ll lose nutrition the longer you cook it and taking to cool long it will do the same thing, as bacteria messes with your flavor.
My question for you is this
what would you use this sauce on?