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Berries

    We are headed into berry season, and I am beyond excited!  Raspberries, blueberries, marionberries....any kind, I can't get enough.  Berry season happens to coincide with summer picnics, firing up the grill, and delicious barbecue. A close friend/cooking companion and I have a simple trick that brings these two things together: Berry Barbecue Sauce.
      We probably make it too often, but it's just so easy, delicious, and versatile (particularly with pork, in my opinion). Take basic bottled barbecue sauce and pour it into a small saucepan with one to two cups of your berry of choice.  I generally use a mix of whatever I have on hand.  Bring it to a boil, reduce the heat, and let the mixture simmer for 10-15 minutes or until the berries break down.  You could also add chopped herbs and seasonings...try rosemary with blackberries!  My friend and I also throw in a teaspoon or two of our favorite hot sauce. Stir the mixture, pressing the berries against the side of the pan to break them up more as needed. You could press the mixture through a mesh strainer to get out the solids if you are so inclined, but I like the texture as is.
    This is a great, simple way to add a special touch to the standard barbecue fare.  Plus, it's a good way to use surplus berries that may be past their peak. And you can even make this sauce when berries are out of season—frozen berries will work just fine.

(This recipe, like many we publish on the blog, has not been run  through the formal Test Kitchens testing process required for all recipes we publish in the magazine and on MyRecipes.com)