Blackberry Five Spice Sauce
This sweet-and-spicy Asian sauce is delicious with grilled pork tenderloin, chicken or duck.
Ingredients
- ½ cup (120 ml) apple cider vinegar
- 6 cups (860 g) blackberries
- 1 cinnamon stick, 2 inches, or 1 teaspoons ground
- 9 (90 g) deglet noor dates, pitted, or ⅓ cup date syrup
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons black peppercorns
- 1 cup (240 ml) extra virgin olive oil, optional
Directions
- Place vinegar, blackberries, cinnamon stick, date syrup, five-spice powder, and peppercorns into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5-6 minutes.
- If adding olive oil, lower machine speed to Variable 3. Remove lid plug and slowly pour oil into the container, allowing it to emulsify. Secure lid plug and blend an additional 5 seconds.
Notes
Try adding additional fresh blackberries after the blend is complete and pulsing them in for a textured sauce with pops of fresh blackberry.
Nutrition Information
| Serving Size | 1 serving (62 g) |
| Amount Per Servings | |
| Calories | 130 |
| Total Fat | 12 g |
| Saturated Fat | 1.5 g |
| Total Carbohydrate | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 6 g |
| Protein | 1 g |
Blackberry Five Spice Sauce is rated
out of
5 by
1.
Rated 3 out of
5
by
ehridgeway from
Nice change to the traditional.
I made this for dinner tonight and served it with grilled pork loin chops. I used one 6oz. package of blackberries and one 6 oz package of red raspberries and went with 2/3 of the remaining ingredients. It made more than enough for the two of us, so the rest went into the freezer. I don't think I could have been as successful with just one package of berries with the 64 oz. container - just not enough volume. My one suggestion would be to brighten it up a little bit - perhaps with a little lemon or lime or possibly some aged balsamic. My husband and I like things on the sour side, and the addition might deliver the desired "pop".
Date published: 2020-05-19
