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Berry-Horseradish BBQ Sauce

Updated: May 18, 2020

Frozen mixed berries and freshly grated horseradish team up for a versatile and alluring condiment.

Meyer Lemon Sauce
This BBQ sauce is both subtle in its fruitiness and spiciness, with just enough sweetness and kick!

Every year at Passover I make my own holiday horseradish using a fresh horseradish root and some cooked beets to enjoy with the traditional gefilte fish. I am always left with so much beet-stained horseradish that it usually sits in the refrigerator until it loses its potency or goes bad - whichever comes first. I finally came up with the best solution: turn it into a summer berry BBQ sauce! Perfect for fish, chicken, or pork, this BBQ sauce is as good for glazing as it is for dipping. Using a seasonally convenient quart-sized bag of frozen mixed berries keeps the cost down and the flavors forward. This is so easy to make and so enticing to eat that you'll want to gift it to anyone who walks through your door!

Equipment: cutting board; chef's knife; dry and wet measuring cups; measuring spoons; large Dutch oven or stockpot; wooden spoon; immersion blender (or food processor or blender)


3 tablespoons olive oil

2 cups of sliced or chopped onions (approximately 3 small or 1 large onion)

3 cloves of garlic, chopped

4 cups frozen mixed berries such as blueberries, blackberries, strawberries, and raspberries

1½ teaspoons kosher salt, divided 1 cup cider vinegar

1 cup prepared horseradish

½ cup brown sugar

2 tablespoons molasses

1 tablespoon soy sauce

1 tablespoon sweet paprika 1 teaspoon ground ginger

½ teaspoon dry mustard

¼ teaspoon cinnamon 1/8 teaspoon ground cloves

4 cups of ketchup

½ teaspoon finely ground black pepper 1. Heat a large Dutch oven or stockpot over medium-high heat. Add the oil, onions, garlic, and ½ teaspoon salt. Sauté until softened but not brown, about 5-7 minutes.

2. Add the frozen berries (they may be defrosted but need not be) and continue stirring until the berries have softened and release their juices, approximately 5 minutes.

3. Add the remaining ingredients, including the remaining teaspoon of salt, except for the ketchup. Stir until well combined. Cook for 2-3 minutes, or until all the sugar and spices have dissolved and the liquid is one even color. 4. Stir in the ketchup until well combined. Bring to a simmer, stirring frequently to avoid splatter. Reduce the heat to low and simmer for 20 minutes, stirring every few minutes to avoid splatter and thickening on the bottom and sides of the pan.

5. Remove the pot from the heat and blend using the immersion blender to puree the berries and onions thoroughly. Season to taste with additional kosher salt and finely ground black pepper, if desired.

ILOC tip: the immersion blender allows you to blend things while hot without splatter...assuming that you do not lift the wand from the pot! Keep the immersion blender touching the bottom of the pot and you'll never have a mess. Alternatively, use a regular blender or food processor once the sauce has cooled. "It's all about technique, not torture!"

Makes approximately 11 cups of BBQ sauce. Store in airtight jars and containers for up to 3 months in the refrigerator.

How to make this spicy even if you don't have fresh horseradish.

You can make this even if you don't have fresh horseradish, beet-stained or not. You can buy jarred horseradish - white or pink. But you also can skip it altogether and sauté just one habanero pepper with the onions to yield a similar level of heat. If you do the latter, the total yield will be one cup less, from 11 cups to 10 cups.

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