Blueberry Barbecue Sauce
A beautiful, versatile sauce that makes everything it touches so much better – so much tastier. If you want to swap in Blackberries for the blueberries, go for it! Strawberries and cherries are also fantastic here. If you like heat, a chipotle pepper is a great addition to the sauce as well.
- Yield: about 2.5 cups 1x
Ingredients
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- 1 tablespoon olive oil (or another high temp cooking oil)
- 2 cups blueberries (fresh or frozen)
- 2 shallots, minced
- 1 large garlic clove, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, as needed
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 3 tablespoons balsamic vinegar (plus more to taste, if you like)
Instructions
- Add the oil to a sauce pan over medium heat. When it’s hot, add the blueberries and shallot and cook, stirring occasionally, until the berried have softened and burst, releasing their juices; takes about 6 to 8 minutes.
- Add the garlic to the mix, along with the smoked paprika, cumin, and salt and pepper to taste. Cook for one minute more.
- Add the ketchup, brown sugar, and balsamic vinegar and stir to combine. Transfer the sauce to a blender (or you can use a hand-held immersion blender) and blend until smooth. Pour the smooth sauce back into the pan and allow it to simmer over low heat for a few minutes, to reduce slightly and concentrate the flavors. Taste your sauce and adjust any of the seasoning or ingredients as you see fit. If you’d like a thinner sauce, you can add a splash of water.
Notes
To store your blueberry barbecue sauce, transfer it to a lidded/sealed container and be sure it’s cooled to room temperature before putting in the fridge. It will keep for a couple of weeks for you. It will keep in the freezer for up to three months.
Find it online: https://mykitchenlittle.com/2024/06/22/blueberry-barbecue-sauce/