Blackberry & Honey Mustard Sauce

• 12 ounces, weight Fresh Blackberries, Rinsed
• 12 ounces, weight Fresh Blackberries, Rinsed
• 1/4 cups Granulated Sugar
• 1/4 cups Granulated Sugar
• 1/4 cups Pure Honey
• 1/4 cups Pure Honey
• 1 Tablespoon Coleman's Dry Mustard
• 1 Tablespoon Coleman's Dry Mustard
• 2 Tablespoons Grainy Brown Mustard
• 2 Tablespoons Grainy Brown Mustard
• 1 teaspoon Lemon Juice Concentrate
• 1 teaspoon Lemon Juice Concentrate
• 1/2 teaspoons Each Salt And Black Pepper
• 1/2 teaspoons Each Salt And Black Pepper

1. In a saucepan on medium heat, add blackberries and sugar. Stir well to dissolve sugar. Smash mixture with a masher (potato masher if you have one) or use the back of a wooden spoon. Cook 3-4 minutes more and strain berries through a fine mesh strainer into a bowl, discarding seeds.
2. Return mixture to saucepan and add remaining ingredients. Cook 8 minutes on medium/high heat, stirring during cooking time.
3. Allow to cool down and store in an airtight container or jar in the refrigerator until ready to use. We love this with pork tenderloin, pork chops, chicken, seafood. Enjoy!

blackberries, blackberries, ubc, ubc, ubc, ubc, mustard, mustard, brown mustard, brown mustard, lemon juice, lemon juice, salt, salt

Taken from tastykitchen.com/recipes/condiments/blackberry-honey-mustard-sauce/ (may not work)