Blueberry Barbecue Sauce

• Produce

  • 1 Apple, large
  • 3 1/2 cups Blueberries, fresh or frozen
  • 1 tsp Chipotle
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Red onion, large
  • 1 Shallot

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1 cup Ketchup
  • 1/4 cup Maple syrup
  • 3 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Kosher salt
  • 1 tbsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Drinks

  • 1/2 cup Apple juice
  • 1/2 cup Coffee, strong black

• Beer, Wine & Liquor

  • 1/2 cup Bourbon

Found on rockrecipes.com

Description

Ingredients

• • 2 tbsp olive oil
• • 1 large red onion, finely diced
• • 1 shallot, minced
• • 3 cloves garlic
• • 3½ cups fresh or frozen blueberries
• • 1 large apple diced
• • 1 tbsp grated fresh ginger
• • 3 tbsp Worcestershire Sauce
• • ½ cup strong black coffee
• • ½ cup bourbon (or substitute apple juice)
• • 1 cup ketchup
• • ½ cup apple juice
• • ¼ cup brown sugar
• • ¼ cup maple syrup
• • ½ cup balsamic vinegar
• • ½ tsp black pepper
• • ½ tsp kosher salt
• • ¼ tsp ground cumin
• • 1 tsp chipotle powder (more or less to taste)
• • 1 tbsp smoked paprika
• • ½ tsp cinnamon

Directions

• In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned.
• Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the mixture begins to thicken.
• Let the sauce cool before pureeing until smooth in a food processor or blender.
• Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers.
• Properly preserving it in mason jars will make it last all summer.