Blackberry & Chilli Sauce – A Bold Summer Glaze
Recipe by Chef Scott – Seasonal Spotlight
This week’s recipe brings together two unexpected companions – sweet blackberries and fiery chilli – to create a vibrant, versatile sauce that works brilliantly with meats, fish, or even grilled vegetables.
It’s a perfect seasonal alternative to hoisin sauce and goes especially well with crispy duck, BBQ ribs, or even chargrilled aubergines.
Ingredients
- Zest and juice of 1 lime
- 300g blackberries
- 50g caster sugar
- 3 tbsp light soy sauce
- 2 tbsp honey
- ½ tsp ginger paste
- ¼ tsp Chinese five spice
- 1 tbsp sriracha (or more to taste)
Method
- Add all the ingredients to a saucepan and bring to the boil.
- Reduce the heat and simmer gently for 30 minutes, stirring occasionally.
- Once thickened, pass the sauce through a fine mesh sieve to remove seeds and create a smooth finish.
- Allow to cool before serving. Store in a clean jar in the fridge for up to a week.
Serving Suggestions:
- Drizzle over crispy duck pancakes
- Brush onto BBQ meats as a glaze
- Stir through noodles or serve alongside grilled vegetables