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2 pints The Perfect Purée Blackberry Puree, thawed |
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1 tbsp. pickling spice |
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6 black peppercorns, cracked |
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1/2 tsp. kosher salt |
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1 cup cabernet/red wine vinegar |
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1 cup dark brown sugar |
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1 cup jumbo yellow onion, diced finely |
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1 tbsp. garlic, chopped |
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1/2 cup ginger, diced finely |
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| Method: |
| 1. |
Place pickling spice and black peppercorns and salt in a cheesecloth, and tie into a sachet. |
| 2. |
Combine vinegar, sugar, onions, garlic, ginger, pickling spice/pepper sachet in a saucepot and bring to a boil. Reduce to simmer and cook until the onions are clear. Add in the Blackberry puree and continue simmering the mixture until it is reduced to a loosely thickened mixture. |
| 3. |
Cool, then remove and discard sachet. Store refrigerated. |
