Description
A delicious homemade blueberry barbecue sauce perfect for canning, offering a unique twist on traditional flavors.
Ingredients
Scale
- 1.5 lbs blueberries, fresh or frozen
- 1/2 cup brown sugar, light or dark
- 1/2 cup red wine vinegar or apple cider vinegar
- 1/21/2 teaspoon salt
- 1 small shallot, roughly chopped
- 2 tablespoons flavorless cooking oil, such as canola or grapeseed
- 1 tablespoon minced ginger, fresh preferred
- 1 tablespoon minced garlic
- 1/41/2 teaspoon cayenne pepper or hot chili sauce, optional
- 11/2 teaspoon ground allspice
- 1/21/2 teaspoon grated nutmeg
- 1 two-inch cinnamon stick
Instructions
- Cook the Blueberries: Start by cooking the blueberries in a saucepan over medium heat. You will know they are ready when they begin to burst and release their sweet juices, which should take about 10 minutes. The aroma will fill your kitchen, indicating the delicious sauce to come.
- Add the Remaining Ingredients: Next, introduce the vinegar, salt, brown sugar, spices, and oil to the blueberry mixture. Stir everything together for about one minute and allow the flavors to mingle while it simmers.
- Simmer It Down: Allow the mixture to simmer gently for about 15 minutes, stirring occasionally. You will notice the sauce thickening and bubbling slightly, creating a rich texture. Keep an eye on it to prevent bubbling over.
- Blend for Smoothness: Once the sauce has cooled slightly, blend it until it is smooth and silky. Ensure the lid is secure when blending hot liquids to prevent spills.
- Sterilize Your Jars: While the sauce cools, sterilize two mason jars by placing them in boiling water for a few minutes. They should feel hot when removed. Allow them to dry completely after sterilization.
- Fill and Seal: Pour the sauce into the sterilized jars, leaving a little space at the top to allow for expansion. Wipe off the rims to ensure a good seal before placing the lids on.
- Store and Enjoy: After sealing, allow the jars to cool completely at room temperature. You will hear pops as they seal. Once they have cooled, store them in a cool dark place.
Notes
- Storage Tips: Store in the fridge for immediate use or process in a water bath for long-term storage in a pantry. Properly canned, it can last up to a year in the pantry. Using non-reactive jars will prevent flavor changes during storage.
- Expert Tips: For the best texture, remove the cinnamon stick before blending to ensure a smooth sauce. If the sauce becomes too thick after cooling, add a splash of water to reach desired consistency. If the sauce tastes overly sweet, incorporating a small splash of vinegar can help balance the sweetness. If the flavor of spices is too strong, dilute with extra blueberries or water.
- Reheating Instructions: To reheat, warm the desired amount of sauce in a saucepan over low heat until heated through, stirring occasionally.
- Serving Suggestions: Serve with grilled ribs for a modern twist or drizzle over roasted chicken for added flavor. Use as a dipping sauce for appetizers like chicken wings.
- Recipe Variations: You can add bourbon for a richer flavor profile, incorporate smoked paprika for a smoky touch, or mix in spicy chili flakes for extra heat.
- Ingredient Notes: Fresh or frozen blueberries can be used for this sauce. If you do not have shallots, sweet onion can be a suitable alternative. For cooking oil, use canola or grapeseed oil for a neutral flavor, or olive oil for a bit more taste. If you do not have ground allspice, a mixture of cinnamon and nutmeg can substitute.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 11g
- Sodium: 76mg
- Fat: 2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0.4g