I visit the Bedford Farmers' Market every week over the summer. Lots of amazing produce, local-made products, farmers selling their meats, small baking companies selling their confections, and even honey and maple syrup creations were all just waiting to be purchased and taken home. I stumbled upon a Mont Vernon, NH company called Galomime Farm Too. This wonderful local farm business has some of the best jams, jellies, pickles, baked goods, and so much more!
I took home their mixed berry jam to make a BBQ sauce that soon became a HUGE hit with my husband. This was created on a whim that knocked it out of the park. I have made this BBQ sauce for smoked meats: pork ribs, half-chickens, shrimp, salmon, brisket, and pork butt. This would also be great if you are into grilling pineapple, peaches, and apricots as well.
Adding the beautiful flavors of NH maple from Temple, NH's Ben's Sugar Shack & Maple Station Market, this delicious BBQ sauce brings everything together into this amazing BBQ sauce. This creates such a beautiful glaze and paper towels are a requirement. I am so totally here for it!
INGREDIENTS:
12oz Tomato Paste
1/4 C-1/3 C Red Wine Vinegar 8oz Water
8oz Galomime Farm Too - Mixed Berry Jam
4oz Ben's Sugar Shack NH Maple Syrup
1 TB Molasses 1/2 TB Ginger powder 1/2 TB Cumin powder 1/2 TB Kosher Salt
1/2 TB Black Pepper
On medium heat in a medium-sized pot, add all of your ingredients. With a whisk, mix this mixture well in order to break down and dissolve the tomato paste. Do not let this mixture boil as it will bubble up. Adjust the heat so the BBQ sauce has a chance to simmer. Continue to mix this sauce, scraping the sides and bottom to help avoid burning the mixture.
At first, the sauce will be thin. The key is to let this reduce by about 25% and marry all of the flavors together. This can take anywhere from 10 minutes to 20 minutes, so be careful during the cook. Once you have achieved the consistency you like in a BBQ sauce, shut off the heat and remove the pot from the burner. OPTIONAL: With an immersion blender, blend the sauce until you no longer see berry fragments. You can run this through a strainer as well.
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