Blackberry Hoisin Sauce
Blackberry Hoisin Sauce is beautifully sweet and tangy with so many layers of flavour and gluten-free to boot.
Servings: 48 servings
- 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