Blueberry Bbq Sauce Recipes

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
• Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Steps:

• Heat the vegetable oil in a small saucepan over medium-high heat.
• Saute the onion, garlic and ginger until soft, about 3 minutes.
• Stir in the blueberries and cook for an additional 2 minutes.
• Add the cider vinegar, honey, molasses, ketchup, paprika, salt, pepper, cinnamon, Dijon mustard, nutmeg, celery seed, cayenne pepper, cloves and brown sugar.
• Bring to a boil.
• Reduce heat to low and simmer the sauce for 15 minutes.
• Puree the mixture with an immersion blender.
• If you want a"finer" sauce, strain it back into a clean saucepan.
• Bring the sauce back to a simmer and cook a few minutes more.
• Let cool completely.

Steps:

• Add all the ingredients for the sauce into a saucepan and cook for 2 hours over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside.
• Preheat grill over medium-high heat.
• Place the ribs onto the grill and brush with sauce. This will glaze the ribs while they cook.
• The blueberries add a subtle sweetness to the sauce to play off the heat of the chiles and the acid of the vinegar.

Steps:

• Place all ingredients into a saucepan.
• Bring to a boil, lower to simmer, cook for 15 minutes until slightly thick, stirring occasionally.
• Let it cool slightly.
• Pour into blender and puree.
• Use as you would any bbq sauce, on chicken, pork, or tuna.

Steps:

• In a saucepot on medium heat, add the blueberries, sambal, ketchup, brown sugar, apple cider and tomatoes. Cook, while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes. Simmer on low to further reduce if desired. Taste and add salt only if you feel it is needed.

Steps:

• Combine blueberries, ketchup, sugar, blackberry jelly, vinegar, corn syrup, tomato paste, margarita mix, red chile peppers, jalapeno pepper, rum, sea salt, paprika powder, blackening seasoning, soy sauce, garlic powder, liquid smoke, black pepper, and lime juice together in a large pot; bring to a boil.
• Reduce heat to medium-low and simmer until sauce is smooth, about 30 minutes.
• Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Steps:

• In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.