MENNY'S BLUEBERRY BARBECUE SAUCE
This sauce is a sweet, tangy addition to any barbecue. Blueberries are a true flavor of Maine. Enjoy!
Provided by Genoise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 65.5 calories, Carbohydrate 14.6 g, Fat 1 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 129.5 mg, Sugar 10.5 g
BLUEBERRY BBQ
Provided by Michael Symon : Food Network
Categories condiment
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
BLUEBERRY JALAPENO BBQ SAUCE RECIPE
This Blueberry Jalapeño BBQ sauce recipe combines tart fresh blueberries with jalapeño, honey, and a myriad of smoky BBQ inspired spices!
Provided by Meg van der Kruik
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a medium sized saucepan over medium-high heat.
- Bring to a boil, then immediately turn the heat down to a simmer. Cook for 15 minutes, stirring occasionally, as the berries start to break down.
- Remove the pan from the heat and cool slightly before blending until smooth.
- Store in a tightly sealed container in the refrigerator for up to 1 week.
BLUEBERRY BARBECUE SAUCE
Fan favorite blueberry barbecue sauce. Great on ribs, chicken or pork chops. Check out the comments below to see the suggestions from readers. If you try it and change it, let us know!
Provided by Steve
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a medium sauce pan and heat over medium-high heat.
- Once you hit the boiling point, turn the heat down and simmer for around 15 minutes until the sauce begins to thicken (as the berries break down), stirring occasionally.
- Remove the pan from the heat and allow to cool to room temperature.
- Pour the sauce into a blender, food processor or any other liquifying contraption you have sitting around in the cabinets.
- Blend the ingredients until liquified.
- Brush the blueberry barbecue sauce over some grilled pork chops, chicken or ribs and serve with some extra sauce on the side!
- Again, I think it's a pretty delicious sauce and something different to serve to your guests at the next cookout. Let me know if you make it even better and want to share with the rest of our grilling fanatics. Before we go though, my youngest son wanted to pass along a blueberry picking tip. If your hands get dirty, no sweat, just use your mouth:
BLUEBERRY BARBECUE SAUCE
Blueberry BBQ sauce is going to be your favorite new favorite BBQ sauce. It's naturally sweet with a slight tang. It pairs well with grilled pork, especially ribs or chicken.
Provided by Anne
Number Of Ingredients 5
Steps:
- Prepare the ingredients: measure the ketchup and vinegar, crush the garlic, rinse the blueberries or if you are using frozen, rinse them off and let them thaw out in a bowl.
- Add the ketchup, blueberries, vinegar, crushed garlic to a saucepan and cook on low heat stirring occasionally until the blueberries become very soft - about 30 minutes.
- Add 1 tablespoon maple syrup, and check the taste for sweetness and adjust the flavors.
- For a smooth sauce, place sauce into a blender, food processor or use an immersion blender.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/8 cup, Sodium 3 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BLUEBERRY BOURBON BARBECUE SAUCE
This simple sauce with a little heat tames with sweet flavors is all you will need for the grilling season. Enjoy over chicken, pork, beef or turkey.
Provided by Sandra Shaffer
Categories Sauce
Time 40m
Number Of Ingredients 11
Steps:
- In a medium saucepan heat oil over medium heat. Add onion and cook until fragrant and soft. Stir in garlic and jalapeño and cook for about 1 minute. Add bourbon and turn up the heat bringing the mix to a boil. Cook until the bourbon has evaporated (about 4-5 minutes). Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice. Return to a boil. Simmer for about 20 minutes or until the sauce has thickened. Let cool. Puree half of the sauce in a food processor or blender. Return the sauce back to the pan and mix together. Store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 106 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 140 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BLUEBERRY-BOURBON BARBECUE SAUCE
It is not every day that you get a sweet and tangy barbecue sauce that also boasts a healthy dose of antioxidants. Try it with beef, chicken, pork or even some grilled shrimp.
Provided by Carolyn Malcoun
Categories Healthy Sauce Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Nutrition Facts : Calories 28.9 calories, Carbohydrate 4.1 g, Fat 0.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 39.2 mg, Sugar 3.2 g
BLUEBERRY BBQ CHICKEN
North Carolina chef Vivian Howard calls this grilled chicken her homage to Carolina-style BBQ sauce, but with a blueberry twist. To make Blue Q Sauce, she cooks fresh blueberries down with apple cider vinegar, chili flakes, sugar, and a cinnamon stick. Slathered on chicken, it produces very tasty caramelized skin.
Provided by Vivian Howard
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Sauce: In a food processor, add blueberries, vinegar, and sugar. Pulse to break up the berries into a chunky pulp. Place mixture into a saucepan; add bay leaf, cinnamon stick, and crushed red pepper. Bring to a simmer over medium heat and cook, covered, 10-15 minutes.
- Remove from heat; remove cinnamon stick and bay leaf. Carefully transfer the sauce to a blender. Make sure the lid is entirely sealed to prevent sauce from spattering while you blend. Blend the sauce to a smooth consistency, starting on low speed and gradually increasing to high. When sauce is smooth, strain it through a fine-mesh strainer into a bowl.
- Transfer sauce back to the saucepan. Bring to a simmer over medium heat, uncovered, and reduce by ¼, about 5 minutes. The sauce should coat the back of a spoon, and the viscosity should be more like maple syrup than honey. Pour into a container and cool to room temperature. Makes about 2 cups. (Sauce will keep for up to 6 months refrigerated in a lidded container.)
- Prep chicken: Lay spatchcocked chicken breast side up on a wire rack fitted over a rimmed baking sheet. Season liberally on both sides with salt and pepper (about 15 turns of a pepper mill per side). Let rest at room temperature while preheating the grill, 30 minutes.
- Grill chicken: Preheat a charcoal grill to medium-high heat, about 375 F. The coals should be ashed over in some places, with red embers burning within. Move the coals to one side of the grill to create areas of both direct and indirect heat. Place the chicken skin side up on the side of the grill over the coals (direct heat). Cover and cook, 15 minutes.
- Divide the Blue Q Sauce: half should be used for basting, while the other half should be reserved for the final baste and for serving. (If the cooled sauce has thickened too much, simply reheat in a saucepan over low heat, or briefly microwave to return to its original syrupy consistency before using.) Remove the lid. Use tongs to flip the chicken over, skin side down, onto the indirect heat side of the grill. Baste the underside of the bird with Blue Q Sauce, then gently re-position back over direct heat, still skin side down. Cover and cook, 5 minutes. Repeat this process-flipping, basting, and grilling for 5 minutes at a time, covered-2-3 more times, until chicken is fully cooked. (The leg, when tugged, should become loosened from the breast. Alternatively, a thermometer placed in the thickest part of the thigh, avoiding the bone, should register 165 F.) Discard remaining basting sauce.
- Remove chicken from the grill and place on a cutting board, skin side up. Use reserved Blue Q Sauce to baste one last time and let rest, 5 minutes. Cut the chicken into 6 or 8 pieces and drizzle once more with sauce. Serve warm or at room temperature with additional sauce on the side.
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5/5 (11)Total Time 50 minsCategory Condiment, SauceCalories 13 per serving
- Roast peppers directly on gas flames of stove, in a high grill, or under the broiler until skins are very black. Remove to plastic bowl and cover with lid or plastic wrap until cool enough to handle. With a paper towel, slip off blackened skin.
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- Heat canola oil over medium heat and sauté onions and garlic until translucent and fragrant. Combine everything in a large pot and cook down for approximately 30 minutes, until thickened and syrupy.
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Ratings 6Estimated Reading Time 6 minsCategory CondimentTotal Time 1 hr 10 mins
- Add tomato paste, blueberries, balsamic vinegar, maple syrup, mustard, ketchup, Worcestershire sauce, salt, black pepper, cayenne pepper (if using) and cilantro stems. Stir to combine. Reduce heat to low. Cover and cook about an hour or until you've reached your desired consistency/thickness, stirring every 20 to 30 minutes.
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SLOW COOKER BLUEBERRY BBQ SAUCE - MY KITCHEN LOVE
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- Add blueberries and apple cider vinegar to slow cooker. Mash with a potato masher to release the blueberry juices.
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From mustlovehome.com
5/5 (1)Total Time 20 minsCategory CondimentCalories 123 per serving
- In a medium saucepan, heat the oil over medium-high heat until shimmering. Add the onion and cook until tender, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Then add the blueberries, water, honey and vinegar. Bring sauce to a boil. While boiling, add chili powder, cumin, salt, pepper, garlic powder, smoked paprika, molasses and Worcestershire sauce to the saucepan.
- Continue to boil about 5 minutes, stirring constantly until thickened. Remove from the heat and let the sauce cool 5 minutes.
BARBECUE SAUCE... BLUEBERRY STYLE! - SBCANNING.COM ...
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Ratings 14Servings 30Cuisine AmericanCategory Appetizer
- Stir and lower the heat to a simmer. Let the sauce simmer for about 15 minutes, gently crushing the berries with the back of a wooden spoon and stirring to make sure it doesn’t stick.
- On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/2” headspace. Remove air bubbles and refill to the proper headspace if necessary.
SPICY BLUEBERRY BBQ SAUCE - PEPPERSCALE
From pepperscale.com
Reviews 2Estimated Reading Time 1 min
- In a saucepan over medium-high heat, combine all ingredients and heat, stirring often, until it simmers.
- Lower temperature to medium-low and cook the mix for approximately 30 minutes. The berries should burst.
- Remove the mix from the heat and pour it into a food processor or blender. Pulse blend until you've reached your desired sauce consistency.
BABY BACK RIBS WITH BLUEBERRY BALSAMIC BARBECUE SAUCE ...
From kitchenconfidante.com
5/5 (1)Category Dinner, Main CourseCuisine AmericanCalories 909 per serving
- Preheat the oven to 300 degrees F, with a rack placed in the center of the oven. Line a large rimmed baking sheet with aluminum foil and set aside.
- Flip one rack of baby back ribs over and insert the tip of a butter knife under the membrane that covers the back of the rack. Wiggle the knife to loosen the membrane. Use a paper towel to hold one the and pull it off. Repeat with remaining rack.
- Combine the seasonings in a small bowl and mix well with a spoon or small whisk. Sprinkle the rub generously on both sides of the baby back ribs. Place the ribs bone side down on the baking sheet and bake for about 2 hours, or until the ribs are slack when you lift them and the meat is almost ready to fall off the bone.
- While the ribs are in the oven, make the barbecue sauce. In a medium saucepan over medium heat, stir together the blueberries, honey and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.
BLUEBERRY BBQ SAUCE RECIPE - GRILL MASTER UNIVERSITY
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5/5 (2)Category Side DishServings 1Calories 35 per serving
- Lower the heat and allow the mixture to simmer 15 minutes, just until the sauce starts thickening and the berries burst. Stir occasionally.
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From foodandwine.com
3/5 Servings 1.5
- Heat the oil in a nonreactive saucepan. Add the onion and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
- Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper. Serve at room temperature.
BLUEBERRY BARBECUE SAUCE RECIPE: GET GRILLING AMERICA ...
From thatsusanwilliams.com
Cuisine AmericanTotal Time 1 hr 40 minsServings 4Calories 120 per serving
- Put the blueberries and about half of a cup of the vinegar into your blender and blend briefly to break up the berries and make things juicy.
- In a medium saucepan, combine those crushed berries with the rest of the vinegar, sugar, chile flakes, cinnamon stick, and bay leaf. Bring to a boil, then reduce heat to low. You want those berries to simmer, covered, on low, for about an hour. Stir occasionally.
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From thesuburbansoapbox.com
Cuisine AmericanTotal Time 30 minsCategory CondimentCalories 875 per serving
- In a large saucepan, heat the olive oil over med-high heat and add the onion. Saute until softened and add the garlic continuing to cook for 1 minute. Stir in the chipotle pepper, adobo sauce and tomato paste cooking until the mixture begins to caramelize and turn a deep burgundy color. Add both vinegars and scrape the bottom of the pan to release any brown bits.
- Stir in the blueberries, brown sugar, worcestershire sauce, molasses, cumin, chili powder, cayenne, garlic powder, cinnamon, salt and pepper. Cook the mixture until the berries break down and the sauce begins to thicken. Simmer over low heat for 15-20 minutes. Turn off the heat and allow the sauce to cool to room temperature. Transfer to a blender and blend until smooth. Pour into an airtight container and store in the refrigerator for up to 7 days.
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