Our blueberries are in season! You tell me…who doesn’t love blueberries…who doesn’t love a barbecue? This slightly spicy, slightly sweet barbecue sauce it’s delicious basted on ribs, pork chops or tenderloin, burgers, and chicken while they are cooking! Might work on salmon too! It will keep in the fridge for up to 2 weeks or can be frozen. I often double the recipe just so I have a stash available.
Makes Approximately 2 ½ to 3 Cups
1 cup blueberries, fresh or frozen
1 cup ketchup
¼ cup water
½ medium onion, chopped into ¼” dice
¼ cup brown sugar, not packed
4 Tbsp. cider vinegar or blueberry vinegar (have made it with blackberry vinegar too)
2 Tbsp. fancy molasses
2 Tbsp. Dijon mustard
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried thyme, crushed
1 tsp. dried marjoram, crushed
1 jalapeno pepper, seeded & chopped
Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat & simmer 1 hour, stirring occasionally. Cool for 15 – 20 minutes then puree in a food processor or blender until smooth; season to taste with salt & pepper. Will keep in the fridge for 5 or 6 days…you can freeze it too!
