Seriously! Blueberry Balsamic Barbecue Sauce is the bomb diggity! It's sweet, tart, tangy, tingly, and oh so good. The sweet blueberries blend so well with the tart balsamic vinegar, then the bite of the red pepper flakes mellows out some to the smooth taste of the honey ... in a word ... amazing!
This the the perfect grilling sauce for pork or any poultry. Baste it on liberally toward the end of the grilling time for a simply delicious result.
Ingredients
2 cups blueberries, fresh or frozen
2/3 cup balsamic vinegar
1/2 cup raw local honey
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper, to taste
2 tsp. dried minced onion
2 tsp. minced garlic
1 tbsp. molasses
1/2 tsp. salt
1/4 tsp. course-ground black pepper
Method
Place all ingredients in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer at least one hour, stirring from time to time to prevent sticking. Sauce will thicken and reduce some while simmering.
Remove from heat and process sauce in a blender until smooth. Pour contents into a 2 cup storage container and refrigerate.
To can it:
Pour into two - 8 oz. jelly jars leaving 1/2" headspace, cover with lids and rings, and process in a boiling water bath or steam canner 15 minutes.
Remove jars from water bath or steam canner and let sit on top of a kitchen towel on your counter top 24 hours undisturbed. Jars are sealed when button in middle of top is fully depressed. Store up to one year in your pantry; refrigerate after opening.
When ready to use, baste sauce several times on grilled pork or chicken toward the end of the grilling process, or until meat is lightly caramelized with barbecue sauce. Serve additional sauce on the side if desired.
Cooks note - no need to can it if you don't want to. Store in your refrigerator up to 2 weeks.
Yield: 2 cups or 2 - 8 oz. jelly jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Remove jars from water bath or steam canner and let sit on top of a kitchen towel on your counter top 24 hours undisturbed. Jars are sealed when button in middle of top is fully depressed. Store up to one year in your pantry; refrigerate after opening.
When ready to use, baste sauce several times on grilled pork or chicken toward the end of the grilling process, or until meat is lightly caramelized with barbecue sauce. Serve additional sauce on the side if desired.
Cooks note - no need to can it if you don't want to. Store in your refrigerator up to 2 weeks.
Yield: 2 cups or 2 - 8 oz. jelly jars
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.