Schwartzenbeeren Barbeque Sauce
Schwartzenbeeren is a cultivated variety of Solanum nigrum prized by Volga Germans in a number of traditional desserts. Here we take these little-known European berries on a decidedly American trip by turning them into a tangy barbeque sauce!This recipe is gluten-free, dairy-free, and vegan. Schwartzenbeeren are part of the nightshade family, so those avoiding nightshades in their diet please take note!
Servings: 3 cups
Ingredients
- 2 tsp avocado oil
- 3 cloves garlic minced
- 1 small onion diced
- 2 tsp fresh ginger grated
- 3 cups fresh schwartzenbeeren
- ¼ cup maple syrup
- 2 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp molasses
- ½ tsp yuzu extract
- ½ tsp black pepper
- ½ tsp cinnamon
- ½ tsp sweet paprika
- ½ tsp Five-spice seasoning
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp sea salt
Instructions
- Heat oil in a large skillet or saute pan over medium heat. Add onion, garlic, and ginger and saute until soft; about 5-6 minutes.
- Stir in remaining ingredients and bring to a simmer. Reduce heat to medium-low and continue simmering until mixture is slightly reduced and thickened, about 8 minutes.
- Remove from heat and allow to cool until it is safe to handle. Pour into a blender or food processor and puree until smooth (work in batches, is necessary).
- Store in refrigerator.
Notes
- Fresh schwartzenbeeren are highly unlikely to turn up for sale, even in farmers' markets. Your best bet for acquiring some is to grow them yourself. Check with heirloom seed vendors such as Baker Creek (rareseeds.com).
- Yuzu extract is made from a type of citrus fruit unique to Japan. You can find it at some Asian markets, gourmet grocery stores, or online. COVID-era supply chain disruptions have made it tough to come by in the US lately and has driven up the price. If you can't find it (or can't stomach the price), you can substitute lemon or lime juice (but this will noticeably change the flavor of the sauce).
- Five-spice seasoning is used in Chinese, Hawaiian, Vietnamese, and other Asian cuisines. It usually consists of cinnamon, fennel seed, star anise, clove, and either ginger or white or Sichuan pepper. There are many commercially available varieties - your local supermarket likely has at least one in the spice aisle. (We use Penzeys five-spice in our cooking).