It is blueberry season down here in the South and it seems like there is a u-pick blueberry field on every corner. My Kindergartner in the back seat has become quite the reader these days, so he reads said u-pick signs on every corner and we have to constantly have the same conversation about how picking blueberries isn’t something you just squeeze in on the way to T-ball. After a few days of nagging, the opportunity to finally put the kids to work in the blueberry fields came this weekend when I noticed that there was a blueberry festival at the local winery. Blueberry wine, blueberry beer and local food vendors? Yeah, let’s go pick some berries. A few hours later, we were back home with 5 pounds of fresh-picked, delicious fresh blueberries.
This blueberry barbecue sauce is the result of one of my blueberry projects from this past weekend. You see, 5 pounds of berries is a lot, so I was looking for all kinds of ways to use them in recipes. I have tinkered with these ingredients quite a bit, but I think the results below are pretty awesome. Let me know if you have suggestions on how to make it better.
Blueberry Barbecue Sauce
- 2 cups fresh blueberries
- 1/2 cup balsamic vinegar
- 1/2 teaspoon Kosher salt
- 2 tablespoons red onion roughly chopped
- 1/2 teaspoon cayenne pepper
- 3 tablespoons ketchup
- 3 tablespoons sugar
- 2 cloves garlic roughly chopped
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- Combine all of the ingredients in a medium sauce pan and heat over medium-high heat.
- Once you hit the boiling point, turn the heat down and simmer for around 15 minutes until the sauce begins to thicken (as the berries break down), stirring occasionally.
- Remove the pan from the heat and allow to cool to room temperature.
- Pour the sauce into a blender, food processor or any other liquifying contraption you have sitting around in the cabinets.
- Blend the ingredients until liquified.
- Brush the blueberry barbecue sauce over some grilled pork chops, chicken or ribs and serve with some extra sauce on the side!
- Again, I think it's a pretty delicious sauce and something different to serve to your guests at the next cookout. Let me know if you make it even better and want to share with the rest of our grilling fanatics. Before we go though, my youngest son wanted to pass along a blueberry picking tip. If your hands get dirty, no sweat, just use your mouth:
Simple and delicious
I made pulled pork for my wife’s office and typically make my own BBQ sauce. I wanted to give folks an option other than my regular sauce so I gave this a try. They loved it and have requested that I make multiple jars next time. I only altered this recipe a little bit. I added ½ tsp white pepper, ½ tsp red pepper flake and ½ Tbsp black pepper. I also tried it with other berries… Blackberry was a hit too!
I doubled the recipe, added the extra ingredients and canned it!! Hot water bath for 15 minutes – awesome recipe – thanks!!
Delicious!!! I added a little smoked paprika and dry mustard just because I like those 2 things.
It was delicious! I added Smoked Paprika and dry mustard as well as a home made jerk seasoning because I like those things. Pow! So good!!!!
Have mercy this is good! An added bonus: I was able to make it quickly with toddlers running around. This is so delicious, I can’t wait to play with it next time I make it. It’s great as is, and I made it exactly as written, but it’s also one that will be fun to tweak and experiment with. My dad’s blueberry bushes just started producing for the first time and he’s loved all the blueberry recipes I’ve been trying, but he got a little tired of sweets and loved this as it was a unique and savory way to use blueberries. Will double this next time…a keeper for sure!
I love blueberries and Jersey blueberry season is in full swing. I was looking for a barbecue sauce recipe and came across this one. I followed the recipe pretty well. I had Lambrusco vinegar so I used that. Skipped the Worcestershire sauce and added a glug of molasses and a teaspoon of smoked paprika. I cooked the baby back ribs in tinfoil at 300 on the grill for two hours because it was too godawful hot to turn on the oven and then finished grilling at high heat with the sauce. Delish! I’d double the cayenne next time. Definitely a keeper.