There are so many recipes for mulberry pies, jams, and sweet deliciousness, but it is more difficult to find some savory options. I think there is a lot of unexplored potential. Anything that you can use a blackberry for, you could use a mulberry for. I find that they work perfectly in this spicy, sweet, acidic barbecue sauce, and early summer has arrived! As the temperatures start climbing for us, our grilling season begins.

Ingredients

1 onion | chopped

2 teaspoons vegetable oil

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon mustard powder

1/2 to 1 tsp black pepper

1/2 to 1 teaspoon red chili flakes | adjust to your preference

1/2 teaspoon ground cumin

1 cup chopped tomatoes

1 cup ketchup

1 tablespoon Worcestershire sauce

1/2 cup cider vinegar

1/4 cup packed light brown sugar

2 teaspoons molasses

1 cup mulberries | can substitute any berry

Instructions

Step 1

In a medium saucepan, cook the onion in oil over medium heat until soft, about 5 minutes.

Step 2

Stir in the salt, chili powder, mustard powder, black pepper, chili flakes, and cumin. Cook until the seasonings are fragrant, 1 to 2 minutes. Make sure to keep stirring so your spices don’t burn.

Step 3

Add the tomatoes, ketchup, Worcestershire sauce, vinegar, sugar, and molasses. Turn the heat down to you have a low simmer going in your saucepan, cover, stirring occasionally, for 1 hour.

Step 4

Add the mulberries and simmer gently, uncovered, until softened, 25 minutes.

Step 5

Purée your sauce in a blender. If the mulberry seeds bother you, you can strain your sauce through a thin mesh as you pour it into your container. Let it sit in the fridge overnight before using. Enjoy.