Blackberryaki Sauce

Use this sauce as you would any teriyaki sauce. Shown here over udon with stir-fried bok choy and tofu and sprinkled with sesame seeds.

Yield: About 4 cups

2 tablespoons neutral-flavored oil

1 Maui onion (about 1 1/2 cups) diced (sub sweet white onion if you can't find Mauis)

1 head (6 to 8 cloves) fresh garlic, crushed

2 cups blackberries

1-inch fresh ginger, peeled and thinly sliced

2 cups water

1 cup agave

1 cup soy sauce

12 ounces (1 can) cola (not diet!)

2 tablespoons cornstarch, mixed with 1/2 cup water to make a slurry

To a pot with a lid over medium high heat add oil.

Add onions and sauté until fragrant and translucent, about 5 minutes.

Add garlic and continue to cook for 2 to 3 more minutes.

Add in blackberries, ginger, water, agave, soy sauce, and cola. Stir to combine.

Bring to a boil, reduce to a simmer, cover and simmer for 30 minutes.

Use an immersion blender (or carefully transfer to a blender) and blend until smooth. Return to the pot.

Bring back to a boil and stir in the cornstarch slurry. Reduce to a simmer and continue to cook until thickened and glossy, stirring constantly.

Enjoy!