June is blueberry season in Texas! We have a number of farms local to the area, and I love taking a Saturday morning to pick fresh berries. I came home with buckets and buckets of blueberries. And, of course, I plan on whipping up some classics... pancakes, pies, muffins. But I wanted to toy with a few savory blueberry recipes.
Nothing says summer like grilling out. So the invention of a Blueberry BBQ Sauce seemed oh-so seasonal! This BBQ Sauce comes together super quick, and keeps well in the fridge for a few weeks. And boy do a have a few suggestions for you!
Chicken is a perfect blank canvas for this sweet and tangy BBQ sauce. Grilled chicken breast, drumsticks or wings would be just delightful glazed in this stuff. Pork chops, ribs or tenderloin would also pair nicely with Blueberry BBQ Sauce. Something about pork always lends itself well to a fruit companion. A drizzle over grilled salmon would work well too!
And if I may be so bold, a healthy spoonful of Blueberry BBQ Sauce over a melty wheel of brie would make for a rockin' appetizer.
Bottom line, keep a jar of this Blueberry BBQ Sauce on hand this summer!
Blueberry BBQ Sauce
Ingredients
· 1 tbsp olive oil
· ½ onion, diced fine
· 1 jalapeño, seeded and minced
· 1 garlic clove, minced
· 4 cups blueberries
· ¼ cup brown sugar
· ½ cup red wine vinegar
· ½ cup balsamic vinegar
· ¼ cup orange juice
· 2 tsp chili powder
· 1 tsp ground coriander
· ¼ tsp salt
· ¼ tsp black pepper
· 2 tsp cornstarch
Heat olive oil in a medium saucepot over low heat. Sautee the onions, jalapeno, and garlic until the onions are soft and translucent.
Add the blueberries, sugar, vinegars, orange juice and spices. Bring mixture to a simmer over medium heat. Continue to simmer and stir until the blueberries begin to burst. Reduce the temperature to medium low.
In a small bowl, whisk the cornstarch with a splash or two of water until the starch has dissolved. Stir the cornstarch mixture into the blueberries.
Cook the sauce over medium low heat until it has thickened. It should coat the back of a spoon. Remove from the heat. Allow the sauce to cool.
Pour the sauce into an air tight container. Store in the fridge for up to 3 weeks.
Makes 3 cups
Gluten Free Friendly!
GF Friendly
Comments