Blackberry Sauce
is wonderful on Salmon and Lamb


This blackberry sauce with Pinot Noir has the flavors of the Northwest coast. A slightly sweet and definite blackberry flavors really lend themselves to produce of the Northwest, salmon, lamb chops, even pork chops or ribs will work. But my favorites are salmon and lamb. This is also a really nice fall weather dish!


1 750 ml bottle of Pinot Noir

1 cup Ketchup preferably Heinz

2 tablespoons balsamic vinegar

3/4 cup Blackberry preserves

3 tablespoons Tomato paste

2 teaspoons sweet smoked paprika

1/2 teaspoon cinnamon

1/2 teaspoon Melinda’s Habanero Sauce, if not Tabasco will do.

1/4 teaspoon ground cloves

salt and pepper to taste

Bring the wine to a simmer and reduce it until 50% of original volume. Add the preserves and simmer for 10 minutes. Add all the rest of the ingredients and simmer on low heat for 20 minutes.

Cool it down. The sauce hold for a week in the refer.



Back to Sauces from Pinot Nior Blackberry Sauce

Back to Great Grilling Homepage

Share this page:

What’s this?

Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.
var l = window.location.href, d = document; document.write('<form action="#"><div style="text-align:center"><textarea cols="50" rows="2" onclick="this.select();"><a href="'+l+'">'+d.title+'</a></textarea></div></form>');