Grillmasters

Newfoundland Grillers Smokers & Boil-Ups Guild

Partridgeberry Barbeque Sauce

Ingredients:
1-Medium onion finely chopped	1/2-Cup brown sugar
1-28oz can crushed tomatoes	5 Cloves of fresh garlic minced
1-Cup apple cider vinegar	2-TBSP dry mustard
1-Cup partridge berries	2-tsp salt
1/2-Cup water	2-tsp black pepper
1/2-Cup maple syrup (or molasses)	1/4-tsp Cayenne Pepper (optional)

Note: With Maple Syrup this sauce tastes closer to Ketchup than BBQ sauce, although still very nice and flavorful substituting Molasses will add more complex flavor.

I found this recipe on a Grillers & Smokers Facebook page. It's pretty straightforward, I thawed frozen partridge berries in warm water, strained and combined them with the rest of the ingredients in a medium saucepan. I brought the mixture to a gentle boil stirring regularly. As the sauce simmered on medium heat I smashed the berries with my wooden spoon. It took about 30-45 minutes simmering for the sauce to thicken up.

Once thickened I strained the sauce to remove the berry casings and chunks of onion to create a nice smooth final product.

When the sauce cooled to room temperature, I packaged some in small containers for the crew, and dumped the rest in a small glass bottle we had on hand.

This time I chose to add the optional cayenne pepper which just gave the sauce a gentle kick without being overpowering and hot. It paired beautifully with pork and moose, but I've tried it on lots of stuff including hamburgers with great success. I will definitely be making this again.

Cheers, MIKE