Go Back
+ servings

Blackberry Hoisin Sauce

Blackberry Hoisin Sauce is beautifully sweet and tangy with so many layers of flavour and gluten-free to boot.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Condiment
Cuisine: Chinese
Servings: 48 servings
Calories: 64kcal


  • 1 kg blackberries
  • 125 g pitted prunes
  • 200 g red onions
  • 50 g garlic (10-12 cloves)
  • 100 g fresh ginger
  • 2 red chillies
  • 500 ml Japanese rice wine vinegar
  • 2 teaspoons cinnamon
  • 1 piece star anise
  • 1 teaspoon black peppercorns
  • 2 teaspoons fennel seeds
  • 1 teaspoon schezuan pepper
  • ¼ teaspoon ground cloves
  • 500 g light soft brown sugar
  • 100 ml tamari or coconut aminos or soy sauce if not gluten-free


  • Add blackberries, prunes, onions, garlic, ginger, chillies, vinegar to a large preserving pan.
  • Bring to the boil, then turn down the heat gently to simmer for 20 minutes.
  • Remove from the heat then add the spices and rest the sauce for 5 minutes.
  • Blend the sauce in batches then sieve to achieve a beautifully smooth consistency.
  • Pour the sauce back in preserving pan and add the brown sugar and tamari.
  • Bring the sauce back to the boil until the sugar has dissolved then simmer for 15 minutes to thicken.
  • Remove from the heat. Rest for 5 minutes then decant into sterilised jars*.


  • Inspired by the Hoisin Sauce recipe in Thane Prince’s Perfect Preserves
  • The sauce will keep for about 6 months if stored somewhere dark and cool.
  • *To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • Yield 8 200ml jars


Calories: 64kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 99mg | Fiber: 2g | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 0.4mg