To start, wash and clean your fresh blackberries thoroughly. Next, place them in a medium saucepan and use a fork or potato masher to crush them, allowing their juices to escape. If you prefer a smooth sauce, you can puree the blackberries before adding them to the saucepan.

Add the chicken stock, ketchup, brown sugar, apple cider vinegar, lemon juice, chilli powder, cinnamon, dried mustard, and salt to the crushed blackberries. Mix everything thoroughly. Then, simmer the mixture over medium heat.

Let it simmer for 25–30 minutes, stirring once in a while. It ought to thicken a bit as it reduces, and the flavours will come together. To test its thickness, dunk a spoon and see if it lightly coats the back of the spoon. If it’s too thin, let it cook for a few more minutes.

You can use an immersion blender directly in the saucepan, or you can transfer the mixture to a blender. Puree the sauce until it is completely smooth. If necessary, please return it to the pan.

Taste the sauce, and adjust seasonings as desired. If you prefer it sweeter, you can use a little extra brown sugar. A little vinegar goes a long way to give the taste a little more tang.

After the sauce is made, it needs to be cooled to room temperature. It’s fantastic for brushing on grilled chicken or ribs and can also be used as a wonderful dipping sauce for vegetables.