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Deliciously Easy Blueberry Barbecue Sauce
Deliciously easy blueberry barbecue sauce is my latest condiment to be perfected in my home. I must admit, I really love this one! I hope you do too, because it will go with anything.
A while ago, my favorite person asked me if I had any good barbecue sauce recipes, and I didn’t. So he challenged me to develop a new one, which has turned into several now, with others in progress. This one reminds me a lot of my raspberry chipotle barbecue sauce.
This deliciously easy blueberry barbecue sauce is perfect for grilling, dipping, and anything you want it for. The best part is, anyone of any skill level can make this sauce. There is no reason to buy a commercially made product when this recipe is so easy to do at home.
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Have you tried making this deliciously easy blueberry barbecue sauce yourself yet? Come on in and I’ll show you just how easy it is!
Deliciously Easy Blueberry Barbecue Sauce Ingredients
Shallots, 2 medium ones, peeled and finely diced
Jalapeño, 1 finely diced, and the seeds removed
Olive Oil, 2 tablespoons
Garlic cloves, 2, finely diced you can also use garlic paste if desired
Blueberries, 3 cups, fresh or frozen
Sugar, ¼ cup
Maple Syrup, ¼ cup
White Vinegar, ¼ cup
Salt, ¾ teaspoon
Black Pepper, ¼ teaspoon, ground
Coriander, ½ teaspoon, ground
Ancho Chili Powder, ¼ teaspoon you can also substitute cayenne pepper if desired
Cinnamon, ¼ teaspoon, ground
Cilantro, ¼ teaspoon, dried
Deliciously Easy Blueberry Barbecue Sauce Directions
This recipe reminds me of baking with the way I started it. Measure out the dry ingredients in a bowl, and the wet ingredients in another bowl. Set aside the blueberries in a third bowl.
Now it is time to get started!
Start by finely dicing the shallots and Jalapeño. If you desire a hotter sauce, feel free to leave the seeds in. If you want a more mild sauce, remove the seeds and ribs. Without the seeds, you can taste the jalapeño, but it is merely flavor. Which was how I preferred this one.
Saute them in a pan with the olive oil over medium-high heat until they are tender. This takes just a few minutes, maybe 4-5, at most. Stir in the garlic, and you can either dice a couple of cloves or use paste. It is totally up to you. Saute this for another minute.
Add in the blueberries and stir them.
Next, add in all of the wet ingredients. Wet ingredients would be maple syrup and vinegar. Stir again to start mixing.
Now it is time to add in all of the dry ingredients. Dry ingredients are the sugar, salt, pepper, coriander, ancho chili powder, cinnamon, and cilantro.
Bring this mixture to a simmer over medium-high heat. Once it starts to bubble and you can see the blueberries starting to pop and break down, reduce the heat to medium-low and stir it periodically as it simmers for 20 minutes.
The mixture should be thickened quite significantly from when you started. If it isn’t thickened to your liking, let it simmer for another 5 minutes, or until you have reached the desired consistency. I was very happy at the 20 minute mark.
Remove the sauce from the heat and let it stand for a few minutes to cool down.
Once the sauce is cool, pull out a mixing bowl, strainer, and spatula. Hold the strainer over the mixing bowl and pour the mixture into it. Using the spatula, start mashing the blueberry mixture through the strainer. This will then drain through the strainer into the mixing bowl, leaving just the solids in the strainer.
Be patient with this part, as it can take a solid ten minutes to get it all. Making sauce is always an exercise in patience, but this is what will create the perfect texture and consistency.
Once you are done, discard the solids from the strainer, and transfer the sauce into an airtight sealed jar. These are my favorite!
Refrigerate any leftover sauce for up to one month. Although I’m doubtful that it will last that long. I know it won’t be at my house!
If you want a spicier sauce, keep the seeds in when you saute the jalapeño. I wanted the flavor versus the heat in mine, so I removed the seeds. You can also add in some cayenne pepper to your spices. I would use ¼ teaspoon in addition to the ancho, or some red pepper flakes.
You can use either fresh or frozen blueberries, it really doesn’t matter. I use frozen when blueberries are not readily available in the grocery store. They work just fine, and I always tell people to use what you have.
Why I Love This Recipe
My husband is a huge blueberry fan. I’m normally not, but I’m always looking to develop recipes that incorporate his favorite foods. This one is definitely my favorite so far! Because it is the perfect combination of sweet, savory, and spicy, mixing into a very versatile sauce.
This is such a simple recipe to make, and I had every ingredient in my freezer and pantry. I could create this amazing sauce without having to make an extra trip to the grocery store! Given how easy it is, there is absolutely no reason to purchase a commercially made sauce when anyone with any skill level can make this sauce at home with no trouble.
I used this recipe to dip fried chicken into when I first made it, and it was perfect. I can definitely see using it to coat some chicken wings later when we start grilling outside. It would also be perfect on burgers, and so much more. Anytime you need an amazing and unique barbecue sauce recipe, this one is it!
Given that this is a homemade recipe, I know exactly what is going into it. This makes both the prepper and homemaker in me very happy. Because it is something I can make myself that is delicious and with minimal effort.
This sauce is also completely vegan! One of our best friends has chosen to be vegan, and that was something my husband noticed about this recipe once we had made it. He mentioned that I needed to send it to this friend once I published the recipe. I don’t know about anyone else, but I’m always excited when I can create a naturally vegan recipe that is this flavorful and delicious.
Deliciously Easy Blueberry Barbecue Sauce Discussion
Have you tried making this recipe yourself yet? Are you a fan? Do you prefer a mild or spicy barbecue sauce? Did you make any substitutions? Let me know your thoughts in the comments!
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