In yesterday’s blog post where I was raving about Francine Bryson’s new book, and sharing her succulent meatloaf recipe with you, I also mentioned Blueberry Barbecue Sauce. I don’t know about you, but the sound of this gives me pause. Somehow “blueberry” and “barbecue sauce” just don’t seem like the best of friends. Good sport that I am, however, because it (and a rather hot variety) was suggested as a topping for the meatloaf, I stirred up a batch. Tasting it straight from the pan, I wasn’t so positive about it; tasting it on the meatloaf sold me for sure. It’s unique, no doubt, but I loved the gentle sweetness of the blueberries, the zip of the vinegar, and the oh, so pleasant addition of the whiskey. In addition to meatloaf, it makes an excellent condiment for a turkey wrap sandwich. Bryson likes it on ribs and pork butt as well, but I have yet to try it.
Blueberry Barbecue Sauce
From Country Cooking from a Redneck Kitchen
2 teaspoons vegetable oil
¼ cup minced onion
¼ cup ketchup
¼ cup rice vinegar
1/3 cup granulated sugar
3 tablespoons packed light brown sugar
3 tablespoons Dijon mustard
1 teaspoon hot sauce
¼ cup bourbon or whiskey
2 cups fresh blueberries
Salt and black pepper
Heat the oil in a saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the ketchup, vinegar, granulated sugar, brown sugar, mustard, hot sauce, and whiskey (if using) and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
Puree the sauce in a blender or food processor until smooth, Pass it through a fine-mesh sieve and season with salt and pepper to taste.
Serve warm or at room temperature. Once cool, the sauce can be kept in an airtight container in the fridge for several weeks.
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