Recipe - Blackberry Chambord Barbecue Sauce

2 cup FRESH BLACKBERRIES *; (up TO
3)
2 cup BEEF BROTH
2 cup TOMATO SAUCE
2/3 cup PACKED BROWN SUGAR
1 small ONION; MINCED
2 tablespoon CHAMBORD LIQUEUR
2 tablespoon BARBECUE SEASONING
1 tablespoon HOT PEPPER SAUCE
2 teaspoon GROUND RED PEPPER
1 teaspoon ONION POWDER
One half teaspoon ALLSPICE
One half teaspoon GROUND STAR ANISE OR FIVE
SPICE POWDER

* OR 1 12 OR 16 OZ PACKAGE FROZEN LOOSE PACK BLACKBERRIES, THAWED

MAKES ABOUT 5 CUPS.

IN A BLENDER OR FOOD PROCESSOR, PUREE THE BERRIES. POUR INTO A LARGE
SAUCEPAN ALONG WITH THE REMAINING INGREDIENTS. BRING TO A BOIL.
REDUCE HEAT TO LOW AND SIMMER UNCOVERED FOR 15 TO 20 MINUTES.
REFRIGERATE UNUSED SAUCE UP TO A FEW DAYS OR FREEZE.

USES: AS A FINISHING AND TABLE SAUCE FOR CHICKEN, PORK RIBS OR BEEF
BRISKET. ITS A TAD HOT FOR HONEYDEW.

Posted to bbqdigest by LTag106981@aol.com on Jun 27, 1999, converted
by MM_Buster v2.0l.