On the Eastern Shore we’re big into grilling. That means we use a lot of barbecue sauce, and we like to experiment with different flavors and ingredients in our test kitchen.
Blueberry season spawns creativity
It’s as if overnight, we get bushels of blueberries and try to find new ways to use them in our daily life. We also give lots of blueberries away! We discovered this Sweet and tangy Blueberry BBQ sauce offers up a healthy dose of flavor and antioxidants. Balancing out the acidity of the blueberries, tomato paste, and vinegar is important; we used our Buckwheat Honey to give a rich sweetness to the sauce.
In this recipe we topped gently grilled wild caught salmon and served it on a bed of fresh baby spinach. The heat from the salmon gently wilts the spinach and the sweet+savory combination with the sauce is divine. Try our Blueberry BBQ Sauce on top of fresh-caught fish, chicken or even some grilled shrimp. Before the fall weather really sets in, fire up the grill one last time and whip up this sauce! It lasts in a sealed jar in the refrigerator or store in the freezer.
Adapting our Blueberry BBQ Sauce
You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef come out and play and change up this recipe. Here are some ideas–
- Blend in other seasonal berries
- Add a tablespoon of fresh chopped herbs
- Add some more heat with added chili peppers
- Use blueberry honey to emphasize on the flavor
If you decided to make this Blueberry BBQ Sauce for your next summer barbecue, be sure to take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Blueberry BBQ Sauce
- 1 tbsp. olive oil
- 1 small red onion chopped
- 4 cloves garlic minced
- 2 jalapeño peppers fresh, seeded and minced
- 1/2 c bourbon
- 2 c blueberries fresh
- 1/3 c apple cider vinegar
- 2 tsp. Worcestershire sauce
- 1/4 c tomato paste
- 1/3 c Waxing Kara Honey
- 2 tsp. chili powder
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.
Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.
Add bourbon, increase to high heat and bring to a boil; cook until most of the liquid has evaporated, about 3 minutes.
Stir in blueberries, vinegar, Worcestershire sauce, tomato paste, honey and chill powder; return to a boil.
Reduce to low heat and simmer, stirring occasionally, until thickened, about 15 minutes.
Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.