Blueberry Barbecue Sauce
This is a tangy, and sweet barbecue sauce that you can slather on just about anything. Using fresh bluberries is the key to a great sauce, frozen blueberries will leave you with less flavor. The sauce has some spice from cayenne pepper and some tangy tartness from rice wine vinegar and dry mustard. The spice and tart mix well with sweet dark brown sugar and blueberries. This sauce can also be adjusted to make a simple barbecue, (blueberry-less) by adding additional brown sugar (1 cup) in place of the blueberries.
This recipe should make about a quart, 32 oz of barbcue, which is a lot of sauce. However, I find it difficult to scale back the recipe any further without losing the sauce. The more of any sauce you make, the easier it is to fine tune the taste, get the right consistency and adjust for variation in ingredients. Trying to make 16 oz of barbecue is a difficult task, a pinch too much cayenne and its time to start over.
What you need:
32 oz (quart) of ketchup
8 oz (1 cup) water
8 oz (one cup) rice wine vinegar
4 oz (1/2 cup) dark brown sugar
2 oz (1/4) cup dry mustard
2 oz (1/4) cup fine diced onion (about half a large onion)
1/2 ounce garlic (1 tablespoon)
1/2 ounce cayenne pepper (1 tablespoon)
16 oz (one pint) fresh blueberries
The process is pretty simple. Dice your onion, peel, core and dice your apple, chop the garlic and throw everything in a big pot. Let the garlic cook for a bit, (a minute or two) to release its flavors then add the rest of the ingredients except the cayenne. Just add 1/2 tablespoon of cayenne to start. Let everything simmer for about 10 minutes, and taste. Add the rest of the cayenne if you want some more heat (I always do!) and remember, the sauce will cook out a little bit more, and get a bit more spicy (only a little though) if you don't add anything. Simmer for 20 or 30 minutes.
The sauce needs to be blended. I use an immersion blender for most of my sauces. They are great tools, small, easy to use, easy to clean and very useful. You can use a regular blender, a cuisinart (MESSY!) or in a pinch, a hand mixer with dual beaters on ultra high (not the best option). The idea is to make an emulsion of all the ingredients so you want something that can really pulverize the soft onions apples and blueberries into tiny particles so any type of blender is the best option.
Let the sauce cool overnight, for the best flavors and enjoy!
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