As summer winds down, people are ramping up their barbecuing before the school year begins. Labor Day is one of the biggest barbecuing holidays of the year and what better way to marinate than with a yummy Jagermeister blackberry sauce. Before I was contacted by Emily Denton of The Thomas Collective via email, I wasn't a big Jagermeister fan-- mostly from a bad 21st first birthday experience. After having the chance to cook with this licorice flavored alcohol, I now understand why it is among many Food Network stars, such as Chris Santos', favorite liquors to work with. Here is a delicious recipe I created using a seasonal favorite-- blackberries, and Jager. This sauce tastes fantastic on barbecued pork, chicken, or ribs.
- 1 cup Jagermeister
- 1 cup blackberries, fresh or frozen-- if frozen defrost
- 2 tbs. ground pepper
- 1 cup soy sauce
- In a large saucepan, heat the blackberries with the Jagermeister. They will begin to get slightly soft. You want this to happen. Once the berries are soft enough to smash, use a potato masher or a fork if soft enough to smash the berries as much as possible. They will still have some lumps and seeds which is fine. Stir the mashed blackberries and Jagermeister until it begins to boil. Stir constantly to ensure that it doesn't burn.
- Add the soy sauce and pepper. Continue to stir until all ingredients are incorporated. Turn down heat and allow to thicken for 3-5 minutes. Remove from heat and cool completely before storing in an air tight contain or canning jar.
- Keep refrigerated for up to three weeks. When ready to use for cooking, simply cover your meat in this blackberry Jager sauce and throw it on the grill.