Recipe courtesy of Chin Deep
Strawberries were used for this sauce, but you can use whatever kind of berries you wish!
Ingredients
- 3 Tablespoons coconut oil (melted and cooled a bit)
- 3 cups strawberries, blueberries, raspberries or blackberries (or a combination)
- 1 medium onion, halved and sliced thick
- 1 ripe Roma tomato, halved and sliced
- 12 large garlic cloves, unpeeled
- 1/2 cup organic ketchup
- 1/4 cup organic berry preserves (any variety)
- 2 Tablespoons molasses
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon lite soy sauce
- 1 Tablespoon honey
- 1 Tablespoon Sriracha hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 4 slices bacon, fried until crispy and crumbled
- 2 teaspoons bacon drippings
- 1 Tablespoon smoked paprika
- 1 teaspoon tarragon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
Instructions
- Place the coconut oil, berries, onion, tomato, and garlic in a bowl and toss until everything is coated with the oil. Place on a baking sheet and oven roast at 425 for about 25 minutes or just until everything is a bit caramelized and the garlic cloves are soft. Remove the garlic cloves from their skins.
- Place the oven roasted ingredients and everything else in a medium saucepan. Simmer gently, stirring frequently for 15 minutes or until sauce is slightly reduced and thickened.
- Cool for 10 minutes. Place the sauce in the bowl of a food processor and pulse until pureed and smooth.
- Transfer to canning jars. Cover tightly and store in refrigerator for up to 2 weeks.
[wpurp-searchable-recipe]Pick-a-berry Bbq Sauce (Featuring Oven Roasted Berries) – – – [/wpurp-searchable-recipe]
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