Blueberry Barbecue Sauce
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Blueberry Barbecue Sauce. A uniquely delicious sweet and tart character that goes exceptionally well with pork or chicken. Ideal for BBQ pork ribs.
Originally published May 2013.
I once had some spectacular blueberry barbecued ribs on a visit to the southern US quite a while back. I've been meaning to experiment with creating a blueberry barbecue sauce of my own ever since. and t
Then, this week I finally got around to it. I tried a couple of recipes but neither one quite made the grade. However, when I mixed them together the result was quite delicious.
With just a little tweaking, it was a hit on some simple grilled chicken at dinner the other night. Stay tuned, I'm experimenting with honey barbecue wings, slow cooked ribs t.
Plus, a blueberry barbecue version of pulled pork in the coming weeks using this unusual but delicious sauce.
Also try this sauce as the base for this amazing Honey Blueberry Barbecue Wings recipe.
If you're looking for more incredible ideas for chicken wings, you've come to the right place! Check out our collection of over 20 of the best Wing Recipes here.
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Blueberry Barbecue Sauce
This Blueberry Barbecue Sauce has a uniquely delicious sweet and tart character that goes exceptionally well with pork or chicken. Ideal for BBQ pork ribs.
Ingredients
- 2 tablespoon olive oil
- 1 large red onion, , finely diced
- 1 shallot, , minced
- 3 cloves garlic
- 3½ cups fresh or frozen blueberries
- 1 large apple diced
- 1 tablespoon grated fresh ginger
- 3 tablespoon Worcestershire Sauce
- ½ cup strong black coffee
- ½ cup bourbon, (or substitute apple juice)
- 1 cup ketchup
- ½ cup apple juice
- ¼ cup brown sugar
- ¼ cup maple syrup
- ½ cup balsamic vinegar
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 1 teaspoon chipotle powder, (more or less to taste)
- 1 tablespoon smoked paprika
- ½ teaspoon cinnamon
Instructions
- In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned.
- Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the mixture begins to thicken.
- Let the sauce cool before pureeing until smooth in a food processor or blender.
- Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers.
- Properly preserving it in mason jars will make it last all summer.
Notes
Get Bernardin's step by step Guide to home Canning here if you plan to bottle/can your sauce. http://www.bernardin.ca/filebin/Canning_101_Bernardin.pdf
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
50Serving Size
serving (1 Tbsp)Amount Per Serving Calories 39Saturated Fat 1gSodium 79mgCarbohydrates 7gFiber 1gSugar 5gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
This sounds like the perfect sauce for all those cookout meats!
when you say coffee, do you mean already brewed coffee or coffee grounds?
Brewed coffee.
I bet you meant 1/2 cup of balsamic ….
Ouch! Thanks for catching that. I've corrected the 1/2 cup measurement. Thankfully nobody contacted me about having used 12 cups!!
This sauce is incredible! I made a huge batch, froze some and it's a big hit with all who partake! Thank you!!
What kind of apple did you use?
Something that breaks down well, as in an applesauce apple like McIntosh.
When you say 1/2 kosher salt, you mean a tsp? Thanks
Yes. I'll make that edit, thanks.