With cool weather on the way, fall fruits and veggies are replacing summer produce in my cooking line up. Cooking seasonally keeps things interesting and helps to keep the grocery bills in check, but I always, always miss summer berries. I made a huge batch of this blueberry bbq sauce to freeze for late autumn days when I miss summer.
If you have lots of blueberries from your garden or CSA and can’t finish them quickly enough, this is a great way to use them. You can also use frozen berries. Just thaw them for a couple of hours prior to making the sauce.
This is a spicy-sweet bbq sauce, and it is wonderful on grilled chicken, or with pulled pork or ribs. Feel free to add some red pepper flakes if you like it hot!
1 tablepsoon olive oil
1 white or yellow onion, chopped
3 cloves garlic, minced
2 cups blueberries
1 cup ketchup
1 cup plan chopped or crushed canned tomatoes
1/3 cup brown sugar, or to taste
1 teaspoon cumin
1 teaspoon ginger powder
1 teaspoon mustard powder OR 1 tablespoon dijon mustard
1/2 to 1 teaspoon cayenne pepper or peri peri powder
1 tablespoon molasses
1/4 cup balsamic vinegar
1 cup water
1. Heat olive oil in a large pot. Add onion and sautee over low heat until transparent, about 5 minutes. Add garlic and stir.
2. Add blueberries and cook for 5 minutes.
3. Add the remaining ingredients and allow to simmer for 30 or 40 minutes until thick.
4. Puree in a blender until smooth.
5. Store in the refrigerator for up to one week, or freeze. Thaw frozen sauce in the refrigerator the day before you want to use it.