Blueberry Barbecue Sauce
Try this new fruity homemade barbecue sauce at your next grilling party. With a diverse mix of spices and aromas and the unique addition of blueberries. You're sure to wake up people's senses with this blueberry barbecue sauce.
Unused sauce may be refrigerated up to 2 weeks, or frozen.
Works well as a baste for grilled chicken, turkey, quail, shrimp or pork.
- 2 tablespoons butter
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1/2 cup minced carrot
- 1 garlic clove, minced
- 1 quart fresh or frozen blueberries, thawed if frozen
- 1/2 cup raspberry or cider vinegar
- 1/3 cup honey
- 1 tablespoon molasses
- 1 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon celery seed
- 1/8 teaspoon powdered ginger
- 1/8 teaspoon ground red pepper
- Melt butter in a large saucepan over low heat.
- Add celery, onion, bell pepper, carrot and garlic.
- Cook until vegetables are tender but not browned.
- In a blender or food processor, puree mixture with blueberries until smooth.
- Return mixture to saucepan. Stir in remaining ingredients and spices.
- Cook over medium-low heat about 15 minutes, until sauce is slightly thickened.
- Press hot sauce through a sieve. Your now ready to serve or use as baste.
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