This recipe, from chef David Kreifels of Laurelhurst Market in Portland, goes with Smoked Ribs with Huckleberry BBQ Sauce.

David Kreifels
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
1 hr 45 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour.

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  • Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.

  • *Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.

Source

Laurelhurst, Portland, OR

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