This is a good condiment for burgers, dogs and sausages as well as a tasty dipping sauce. Raspberries can be used in place of blackberries. If you decide to use honey mustard, you can forgo the 2 t honey called for in the recipe.

1 c blackberries
2 T mustard–stone ground, Dijon, or honey mustard
2 t honey, optional

1. Put blackberries in a sieve set over a bowl. Using a wooden spoon mash the blackberries through the sieve. This will keep most of the seeds out of the sauce. Alternatively, you can put the berries in a small food processor and puree. Then, put through a sieve. Or, you can just mash the berries in a bowl and proceed with the recipe, if you don’t mind the seeds.

2. Add the mustard and honey, if using, to the blackberry puree and mix together.