Perfect timing for your Memorial Day Barbecue. Emily, a member of the Fall Creek Research & Development team, loves working in the field with blueberries as well as cooking with them. She is sharing her Blueberry BBQ Sauce recipe with all of us. The recipe was adapted from an original recipe on BC Blueberry. Emily has perfected it even further to make it taste exceptionally well. She cans the sauce to enjoy it in many dishes throughout the year. Steps to do the canning are listed below. Enjoy!
Emily's Blueberry BBQ Sauce
2 tablespoons olive oil
1/2 cup white onion, minced
10 cloves of garlic, minced
6 cups blueberries (fresh or frozen)
1 cup brown sugar
1 cup tomato paste
4 tablespoons balsamic vinegar
4 teaspoons fresh ground black pepper
2 teaspoon sea salt
2 teaspoon smoked paprika
2 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon ground cardamom
1 teaspoon cumin
4 tablespoons fresh lemon juice
Heat oil in a large sauce pan over low heat. Once hot, saute the minced onion and garlic until soft and starting to caramelize, about 8-10 minutes.
Add blueberries, brown sugar, vinegar, and seasonings. Mix well. Bring contents to a boil then reduce heat.
Simmer sauce over low heat for about an hour, stirring often.
Add lemon juice and transfer sauce to blender. Puree until smooth.
Recipe yields 2.5 pints and can easily be halved or double
To Can BBQ sauce:
Ladle hot BBQ sauce into warm, clean pint or ½ pint jars. Leave ½ inch headspace.
Remove bubbles from the top of the jar and wipe any sauce from the rim with a damp cloth.
Add two piece lids and tighten to “finger tight”
Place jars in large pot and cover with 2 inches of water
Once boiling, set a timer for 15 minutes and then remove jars.
Successfully sealed jars will make a loud “ping” sound as they cool.
Once cool check all seals, tighten lid rings, and label jars with the date
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