Saturday, February 6, 2016

Blueberry Balsamic Barbecue Sauce

Yum

Seriously! Blueberry Balsamic Barbecue Sauce is the bomb diggity! It's sweet, tart, tangy, tingly, and oh so good. The sweet blueberries blend so well with the tart balsamic vinegar, then the bite of the red pepper flakes mellows out some to the smooth taste of the honey ... in a word ... amazing!






















This the the perfect grilling sauce for pork or chicken. Baste it on liberally toward the end of the grilling time for a simply delicious result.











Recipe

Ingredients
2 cups blueberries (I used fresh I had previously frozen)
2/3 cup balsamic vinegar
1/2 cup raw local honey
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper, to taste
2 tsp. dried minced onion
2 tsp. minced garlic
1 tbls. molasses
1/2 tsp. salt
1/4 tsp. course-ground black pepper

Method
Place all ingredients in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer at least one hour, stirring from time to time to prevent sticking. Sauce will thicken and reduce some while simmering.

Remove from heat and process sauce in a blender until smooth. Pour contents into two - 8 oz. jelly jars, cover with lids and rings, and process in a boiling water bath 15 minutes.

Remove jars from water bath and let sit on top of a kitchen towel on your counter top 24 hours undisturbed. Jars are sealed when button in middle of top is fully depressed. Store up to one year in your pantry; refrigerate after opening.

When ready to use, baste sauce several times on grilled pork or chicken toward the end of the grilling process, or until meat is lightly caramelized with barbecue sauce. Serve additional sauce on the side if desired.

Cooks note - no need to can it if you don't want to. Store jars in your refrigerator up to 2 weeks.

Yield: 2 - 8 oz. jelly jars



















Enjoy,
Mary

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