Blueberry Barbecue Sauce

This time of year, I try to make an extra effort to plan our menus around what’s on sale. I mean, who can pass up two pounds of locally grown blueberries for $4? Certainly not me!

I turned some these beautiful berries into a barbecue sauce for part of our 4th of July barbecue. Everyone was a little skeptical – blueberries? In barbecue sauce? But they were all completely won over at first bite.

I cooked a turkey breast the night before and then slathered it the blueberry barbecue sauce, wrapped it in foil and tossed it on the grill to warm up the next day. This sauce was great with the turkey, but it would also be fantastic with chicken or pork.

Blueberry Barbecue Sauce
(from Grilling Companion)
Makes about 1 1/2 cups

2 c. fresh blueberries
1/2 c. balsamic vinegar
1/2 t. Kosher salt
2 T. red onion, roughly chopped
1/2 t. cayenne pepper
3 T. ketchup
3 T. sugar
2 cloves garlic, roughly chopped
1/2 t. Worcestershire sauce
1 t. chili powder

Combine all of the ingredients in a medium sauce pan and heat over medium-high heat.

Once you hit the boiling point, turn the heat down and simmer for around 15 minutes until the sauce begins to thicken and the berries break down, stirring occasionally.

Remove the pan from the heat and allow to cool to room temperature.

Pour the sauce into a food processor and blend the ingredients until liquified.

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