**Cook the Blackberries:** In a medium saucepan over medium heat, combine the blackberries and 1/4 cup of water. Cook for 5–7 minutes, stirring occasionally, until the berries soften and release their juices.

**Blend:** Use a blender or immersion blender to puree the cooked blackberries until smooth. If you prefer a seedless sauce, strain the mixture through a fine mesh strainer.

**Simmer the Sauce:** Return the blackberry puree to the saucepan. Add the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir to combine.

**Cook the Sauce:** Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it cook for 15–20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

**Taste and Adjust:** Taste the sauce and adjust the sweetness, heat, or salt to your preference.

**Cool and Store:** Allow the sauce to cool before transferring it to an airtight jar or container. Store in the refrigerator for up to 2 weeks.