Mulberry Chipotle BBQ
1 T butter or olive oil
1 onion, diced
1 c dry wine (red or white - what you have open)
3 cups mulberries
1 cup stock
1 c apple cider vinegar
1 4-8 oz can chipotle in adobo
2 t chili powder
2 t kosher or Himalayan salt
2 t paprika
1/2 to 1 t black pepper
Juice of one lemon
Cayenne pepper to taste
1/2 c molasses or honey
1. Heat your oil and brown the onion in a large saucepan or Dutch oven
2. Deglaze the pan with wine
3. Add the mulberries and stock and chipotle’s in adobe and simmer on low for about 30 min.
4. Immersion blend or blend in batches in your blender
5. Run through a fine mesh or strainer to remove the seeds
6. Return to the pan and add the rest of the spices/ingredients.
7. Simmer until reduced by half
8. Place in jars and pressure can for 30 minutes for pints.
