Blackberry-Habanero Sauce

Makes about 4 cups

Adding habanero peppers and sriracha to a fresh blackberry base balances the sweetness of the fruit. Have no fear, the hot sauce and habanero bring just a nice little bite, not a blast of heat. This is best made at the height of blackberry season, which is all too brief. We use this sauce on all types of poultry and pork; it’s especially good on pork chops.

• ½ cup rice vinegar
• 3 tablespoons apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 teaspoons Pure Magic dry rub (page 29) or your choice
• 1 quart blackberries
• 2 tablespoons tomato paste
• 2 tablespoons molasses
• 2 tablespoons pure cane syrup (see Resources)
• 2 teaspoons local honey
• 1 tablespoon light brown sugar
• 1 tablespoon blackberry preserves
• ¼ teaspoon minced seeded habanero pepper
• ⅛ teaspoon sriracha sauce

Combine the vinegars, Worcestershire sauce, dry rub, and blackberries in a medium saucepan. Bring to a boil, whisking constantly. Take the pan off the heat. Add the remaining ingredients and whisk until well combined. Decant into a mason jar and let cool. Cover and store in the refrigerator; the sauce will keep for at least 2 weeks. Warm or bring to room temperature before serving.