Maple 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:

• 1. In skillet,heat oil over medium heat. Add red onion; cook and stir for 5 mins. Add jalapeno and garlic and cook, stirring for 1 min. Remove from heat to add bourbon and then return to heat and bring to boil.
• 2. While bourbon is coming to boil, slightly mash blueberries. Stir berries, ketchup, maple syrup, vinegar, and spices into the skillet. Bring to boil, reduce heat and simmer uncovered for 20 mins til thickened. Transfer to blender and blend til smooth.

Steps:

• In a small saucepan, combine all ingredients except maple flavor. Bring to a boil while stirring with a whisk. Continue to cook for 10 minutes.
• Remove from heat and stir in the maple flavor.
• Use immediately or store in refrigerator for up to 2 weeks.

Steps:

• In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.

Steps:

• Wash and stem blueberries.
• Place in a deep saucepan and crush.
• Cook over medium heat for 5 minutes.
• Remove from heat and add maple syrup.
• Return to medium heat and cook till thoroughly mixed.
• Remove from heat and serve while hot.
• Good topping for pancakes and ice cream.

Steps:

• In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
• Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
• In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
• Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
• Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
• While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
• As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they're warm. Let cool on the baking sheet for 30 minutes, then serve.