- 2-1/2 cups fresh mulberries, divided
- 1 cup chicken stock
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons pickle juice, white vinegar or apple cider vinegar
- squeeze of juice from 1/2 lemon
- 2 teaspoons chili powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon crushed mustard seed
- pinch of salt
- In medium saucepan, bring 2 cups mulberries and chicken stock to simmer over medium-high heat. Cook for about 6 to 7 minutes. Remove from heat, and mash well. Press through mesh strainer to remove seeds, if desired. Return mixture to saucepan.
- Bring mixture back to simmer over medium heat. Add ketchup, brown sugar, pickle juice, lemon juice, chili powder, cinnamon, and mustard seed, and continue to simmer until sauce is thickened. Remove from heat and allow to cool.
- Mash in remaining mulberries. This is optional, but I love the chunky look and texture it gives the final product. Enjoy!
Mulberries come into season in time for summer cookouts, and my absolute favorite thing to make with them is my super-duper, (nearly) world famous mulberry barbecue sauce. It’s inexpensive and easy to make, and it’s an excellent addition to chicken, brats, fish, veggies, or just about anything else you could throw on a grill. Feel free to experiment with it, get creative and have fun.