Seasonal Recipes

Blackberry Confit BBQ Sauce

1 1/2 cup


1 Tbsp Olive Oil

1 Yellow Onion, Fine Dice

1 Clove Garlic

1 jar La Madeleine Blackberry Confit

1 cup Ketchup

¼ cup Apple Cider Vinegar

3 Tbsp Worcestershire Sauce

2 Tbsp Dijon Mustard

1 Tbsp Paprika

¼ tsp dry ground Cumin seed

Salt & Black Pepper to taste


Place oil in a medium saucepan over medium heat.  Add diced onion and garlic to the pan, stir until translucent and soft. Lower heat and add blackberry confit, ketchup, apple cider vinegar, Worcestershire Sauce, Dijon mustard, paprika, salt, and pepper.  Simmer on low until slightly thickened.  If you’d like, you can blend until smooth in a food processor or with an emulsion blender.  Cool and keep in an airtight container refrigerated for up to 7 days.

Can be used as a marinated – great on grilled chicken, ribs, or even a pizza!

French Press